by Paul Cormier of Salamanders, Kemptville
This recipe is adapted from a terrific book entitled Out of Old Nova Scotia Kitchens, by Marie Nightingale. It contains some fine heritage recipes, including some from Acadian homes. It is still available, by the way. Maple Johnny Cake, when served warm, is a highly satisfying winter treat when you come in from a brisk walk or from skating or cross‑country skiing. It is also simple to make.
Maple Johnny Cake
- 1 and 1/3 cups of flour
- 2/3 of a cup of cornmeal
- 3 teaspoons of baking powder
- 2/3 of a cup of milk
- 1/3 of a cup of maple syrup
- 1/4 cup melted shortening
- 2 beaten eggs
- Preheat your oven to 425F
- Blend the flour, cornmeal and baking powder in a bowl
- Separately, blend the milk, maple syrup, shortening and eggs
- Add the wet to the dry ingredients and mix well
- Bake in a greased 8X8 inch pan for 20 or 25 minutes
You can serve this Johnny Cake with more maple syrup or with just a dab of butter (I prefer the unsalted butter in this case). It begs for a nice cup of dark coffee or an English Breakfast tea.
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