ChefSteps

One Johnnycake to Feed Them All!

This is a pancake’s bigger, badder brother! Deliciously dense and crunchy, this is one big Johnnycake baked in a single skillet to feed a family with ease. Tender and fluffy as a yellow butter cake with a hint of corn, the batter comes together in a snap and bakes to perfection in the oven.

the Joule® Oven Air Fryer Pro

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35 mins total time

15 mins active time

Medium

Serves 6

Ingredients

Measurements:

132 g fine cornmeal (yellow or white)
yellow
110 g pastry flour
100 g granulated sugar
7 g baking soda
7 g baking powder
7 g kosher salt
2 large egg
165 g whole milk
165 g sour cream
162 g unsalted butter
melted, divided

Instructions

1The pan needs to preheat before you add the batter. We want the bottom of this cake to get nice and toasty, so we set the rack near the bottom elements to help build a beautiful golden crust without scorching and giving the cake ample space up top.
2Blending your cornmeal will make a finer flour, lending a cake-like (rather than cornbread-y) texture to this Johnnycake.
3Sifting and mixing helps to remove any clumps.
4Use a large mixing bowl here, because you’ll be adding dry ingredients into the wet.
5Wait to complete this step until you’re ready to transition right into the oven. If you premix, the cake won’t rise as well.
6Level up the delicious factor.
7The preheated pan, combined with a controlled bake, will create a perfect deep-brown crust.
8You can serve straight from the pan. For a pretty presentation, carefully invert the pan, flipping the cake out onto your serving platter. This will show off that beautiful golden-brown bottom.
9Explore the bread universe and learn to bake all different kinds of loaves, including classic cornbread with honey butter, at chefsteps.com