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Johnny Cake
How to make Johnny Cake. Johnny Cake is NOT a cake. Why it was called a cake I do not know. It is more of a fried biscuit/bread and I was told by my grandmother that it was called Johnny Cake because it was a southern recipe that was made during the Civil War and therefore had the term Johnny attached to it. (As in Johnny Rebel.) I do know that it is a very heavy and filling bread and the taste is hard to replace by other breads when soaked in pinto bean juice as you eat those beans! You will need these things: Large well seasoned iron skillet.
All purpose flour.
Water.
Lard. (Though in today's health conscious world you might try substituting butter or margerine.)
Optional-- Caraway and Rye seeds. Put the iron skillet on the stove and begin to heat it on medium heat. Add about 2 tablespoons of lard/butter. Place about 3 cups of the flour into a large bowl. Add a bit of water (about 1/8 cup). Using your hand, begin to swirl the flour and water around and around until you begin to create a ball of dough in the center of the bowl of flour. Keep adding a bit of wateror flour until you have a firm ball of dough about the size of a soft ball. Optional-- you can also add caraway seeds and rye seeds (or any other spice you might prefer) to the mix as you create the ball. Take the ball and place into the center of the skillet of melted lard/butter. Press the ball down until it fills the entire skillet with a cake spatula. (You will use this thin flat spatula to flip the cake half way through as well, which is why a cake spatula is recommended.) Fry the dough until the side down in the skillet has achieved a golden brown crust on that side. Run your cake spatula arouond under the bread every now and then to ensure it does not stick. When the first side is brown, use your cake spatula to work it up and under the cake and lift it to its side. Using an oven mit or towel, flip the cake over to brown the other side. ( You might add a bit more lard/butter at this point if the skillet is getting too dry.) Continue to brown until other side is brown and the center of the cake is firm. (Remember to use that cake spatula to run under the bread to free it from sticking occasionally.) Test with a knife making sure it comes away clean when inserted into center of cake. Remove from fire when center is done. Leave to cool a bit in the pan. After about 10 minutes turn the bread out onto a plate/platter. Run a bit of butter over the top of the cake and serve. You may cut the Johnny Cake if you wish, but our family loved to just pull chunks of it off and either butter it to eat with breakfast or to place it directly into our bowls of soup beans,stews or chowder. Another thing we did with Johnny Cake was to make "soakers"
We would put a small chunk onto a saucer and spoon a bit of sugar and coffee over it. (You could also use maple syrup or marmalade/jam with a bit of milk.) This makes a very hefty chunck of bread. Each slice or chunk is very filling. IT does not rise much during the process so is very compact and "heavy". Happy eating!
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May, 2012
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