skillet corn bread that looks like a pancake?

Answer 1

Skillet Corn Bread

This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili.

* 1/4 cup all-purpose flour
* 1/4 cup cornmeal
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1/4 cup milk
* 4 teaspoons vegetable oil, divided

In a bowl, combine the flour, cornmeal, baking powder and salt. In another bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

Answer 2

Are you wanting it to look like a pancake or does it and you don't want it to?
If your talking about a skillet with sides it could be a number of things,
baking powder is old, mixed too long, too much liquid, too much grease or oil on the sides of the skillet.

Answer 3

They are cornmeal pancakes and here's how you make them.

1 1/3 cups cornmeal
1 1/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk (or 2 cups of milk with 2 tbsp. vinegar in it)
2 eggs
4 tablespoons butter or margarine

place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
stir.
pour batter on lightly greased pan or griddle.
flip when surface bubbles appear.
Serve with maple syrup or regular pancake syrup.
freeze the leftovers between wax paper and pop them in the toaster for quick serving.

Feel free to experiment with what you put on them. Chili is not unheard of and is good for a lunch dish.

Answer 4

Cornbread looks like that. and its YUMMY! Is best cooked in a Cast Iron Skillet. Hoe Cake is about the same thing. My granny taught me how to cook that stuff.

Answer 5

a corn bread pancake its a southern thing serve it with dinner

Answer 6

HOECAKE, HOE CAKE
A simple variation of corn bread, similar to corn pone and ashcakes. Made of corn meal, water and salt, and originally cooked on the flat of a hoe over an open fire, hence the name.

Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin.

~~~~~~~~~~~~~~~~~~~~~~~~~
jonnycake
Jonnycake (also spelled "johnnycake" and "journey cake") is an unleavened cornmeal pancake popular in regional American cuisine and strongly identified with Rhode Island foods. A Jonnycake is usually made of lightly sweetened cornmeal and hot water and fried in butter, somewhat similar to fried polenta or thin cornbread.

Jonnycakes are often served with maple syrup or other sweet toppings. Jonnycake enthusiasts disagree as to whether to use white or yellow cornmeal. Kenyon's of Usquepaugh, Rhode Island, is a popular maker of jonnycake corn meal mix.

Hoecakes are a variant of jonnycakes. They are cooked on the blade of a hoe, usually by field workers.


Recipe
Here is an example of a common jonnycake recipe that makes eight to ten cakes:

Ingredients:

1 cup ground white or yellow corn meal
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups boiling water
1/2 cup milk (optional)
Combine corn meal, salt, and sugar and mix well. Gradually stir in water until mixture is smooth. It will be quite thick and the consistency of mashed potatoes. For thinner jonnycakes, add up to 1/2 cup milk or water.

Heat griddle and thoroughly grease with butter. Drop batter by tablespoons onto griddle and fry over medium heat for about six minutes or until small bubbles pop on top of the pancake. Be careful griddle is not too hot. Turn and cook on the other side for another six minutes. Serve buttered with maple or pancake syrup.


Trivia
In the popular television series The Sopranos, while hiding in New Hampshire, mobster Vito Spatafore begins a relationship with a short-order cook who regularly serves him jonnycakes.





These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.

The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.

The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or 'journey cake' because it was easily prepared by travellers, or possibly based on some long forgotten Indian word by way of 'jonakin' or 'jonikin.'

Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

---------- Recipe via Meal-Master (tm) v8.05

Title: Deluxe Johnny Cake
Categories: Cheesecakes, Crockpot
Yield: 4 servings

1 c Flour
1 c Cornmeal
1 ts Baking soda
1 ts Baking powder
1/2 c Sugar
1/4 c Shortening
1 c Buttermilk
1 Egg
2 c Carrots; shredded
1 c Pineapple-crushed

Cream sugar and shortening together; add egg, buttermilk,
dry ingredients; then add carrots and pineapple. Place in
greased and floured slow cooker baking pan. Cover and cook
on high for 2 to 3 hours.

-----

Answer 7

so good hot out the skillet
mmmmmmmmm with honey on top

Answer 8

are you thinking of a johnny cake?