Also known as Yankee Cornbread, some folks get fired up about differences between cornbreads in the North and South! I don’t fuss about which one is “real” cornbread, because they’re two different breads. In the North most people use yellow instead of white cornmeal, and this recipe yields a softer crust because it uses a pan instead of a preheated cast iron skillet. The flour and sugar, which are no-no’s for many Southern cornbread cooks, result in a slightly sweet, well-binded vegan Northern cornbread.
I adapted the Johnny Cake recipe from a free EBook offered by The Project Gutenberg, called Pennsylvania Dutch Cooking. It’s a nice collection of old Pennsylvania Dutch recipes. The name Johnny Cake here isn’t quite correct, because Johnny Cakes are unleavened and pan-fried instead of baked. However, I have heard people use the word Johnny Cake to refer to any type of cornbread that uses sugar and flour.
How I Made it Vegan
I replaced the 2 beaten eggs with 1/2 cup vegan sour cream, which is a nice egg substitute that adds moisture to quick bread recipes. Beaten eggs have leavening properties, so I also added a pinch more baking soda to help it rise.
I replaced the sour milk/buttermilk with a vinegar/soy milk mixture. This is a common way to make vegan sour milk.
I changed the directions to say that the batter should only be mixed until just moistened. I also added tests to see when it’s done baking, and I shortened the stimated baking time.