Old-time Johnny Cakes (1961)

by Laurie | May 5, 2009 | Breads

I think this recipe is much older but I took it from the 1961 Betty Crocker Cookbook so I used that date.

1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)

Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.

I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.

Dilly Casserole Bread

by Laurie | Apr 23, 2009 | Breads

1 pkg. yeast
1/4 C. warm water
1 C. cream style cottage cheese, heated to lukewarm
1 T. butter
2 T. sugar
1 t. salt
1/4 t. baking soda
1 t. instant onion, minced
2 t. dill seed
1 egg
2 1/4-2 1/2 C. flour

Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.

From the kitchen of Ella Meyer and Virginia Twite