Larry Greenly wrote:I made johnnycakes for breakfast this morning--a common move for me if I forgot or was too lazy to start sourdough waffles the night before. I know I mentioned this some time ago, but I'm still astounded at the increase in flavor after I started adding a portion of stone-ground whole grain medium grind cornmeal to the mix.
There's really no comparison to run-of-the-mill cornmeal. (Now there's an interesting question: the phrase, "run-of-the-mill." I know the definition, but what does it really mean?)
I've tried the whole grain meal in cornbread, too, with similar results. Just adding a cup or less does the trick.
Larry Greenly wrote:...And, Howie, the Better Homes & Garden Cookbook recipe for cornbread is the best and easiest I've ever used.
Taze Rowe wrote:What is your recipe for johnnycakes? .
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