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Pa's Old-Fashioned Johnny Cake / Cornbread

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“The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!”
1 large cake pan

Ingredients Nutrition


  1. Preheat oven to 425; grease a 13x9 pan.
  2. Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
  3. In another bowl, add eggs, milk, and oil all at once; blend well.
  4. Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
  5. Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
  6. Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
  7. Bake for 25-30 minutes--top will be golden-brown.
  8. Serve with butter and maple syrup.
  9. OPTION #1: Add 1 cup grated sharp Cheddar cheese.
  10. OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
  11. OPTION #3: Add 6 hard-boiled, chopped eggs.
  12. OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
  13. TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

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