johnny cake

johnny cake is a tradition in my family.  it's reserved for breakfast - and we only have it once a year on christmas morning.  it's something my grandmother made for as long as i can remember.  

{johnny cake}

my grandma is no longer with us and i miss her dearly, but her memory lives on.  and so does her johnny cake.  i like to think that she would approve of this veganized version.

johnny cake {sweetened cornbread}
makes one loaf - enough to serve 9
1/3 cup organic cane sugar
2 tbsp melted earth balance
1 cup cup soy milk
1 tbsp apple cider vinegar
1 flax egg {1 tbsp flax meal + 3 tbsp hot water, left to sit for 2 minutes}
1 cup cornmeal
1 tsp baking soda
1 tsp baking powder
 3/4 cup + 3 tbsp flour {i used whole wheat pastry flour}

preheat your oven to 375f.  mix the vinegar with the soy milk and set it aside to curdle.  {this stands in for the sour milk called for in my grandma's original recipe.}  in a medium sized bowl mix together the milk, sugar, melted earth balance & flax egg.  sift in the remaining dry ingredients and mix to incorporate.  pour the batter into an 8x8 baking pan and bake for 25-30 minutes. 

{loaf, cooling}

remove it from the oven, allow it to cool, slice and serve.  or cool the loaf fully, wrap it in plastic wrap and freeze it.  then take it out on the night of the 24th and let it thaw on the counter overnight.  on christmas morning, reheat it in the oven and serve it as you would a pancake - vegan butter & maple syrup for me please. 

{johnny cake, drenched}

today i froze mine and it's ready for christmas morning.  except there might be a piece missing. 

{hurry up christmas}

but it was worth it. 

i just hope santa doesn't judge me this year based on my will power.