Northern Johnny Cake is a dense, substantial cornmeal side dish and would pair perfectly with chili or any hearty winter soup or stew. It's tender, moist and a lovely alternative to cornbread.
Cook together the cornmeal, milk, shortening, sugar and salt in a double boiler for about twenty minutes. Keep the water to a simmer if possible. You don’t want to scorch the cornmeal mixture (oops).
Allow the mixture to cool then add the well-beaten eggs and the soda dissolved in the water.
Bake in a shallow cast iron pan for about thirty minutes. You could also use a well-greased baking dish.
The author Ruth also provides a quicker cooking method, “ In case there is not time to cook and cool the meal, the following method of mixing may be used. Mix and sift together the meal, sugar, salt and soda, add the sour milk gradually, then the well-beaten eggs and the melted fat. Bread made by this method does not have as good texture as that made by the first method.”
Notes
t was dense, yet still moist, and is certainly a healthier side than its buttery Southern cousin! I even drizzled it with maple syrup and ate it for breakfast. Not my finest moment but it was so worth it! The American Woman’s Cookbook