Apple johnnycake

Yield: 8 Servings

Measure Ingredient
⅓ cup Maple-flavored pancake syrup; divided [75mL]
1 tablespoon Melted margarine; plus [15mL]
1 teaspoon Melted margarine; [5mL]
¼ teaspoon Maple extract; [1mL]
2 larges Apples; peeled, cored and cut into 1/4-in. (6mm) slices
⅔ cup Cornmeal; [175mL]
⅔ cup Flour; [175mL]
1 teaspoon Baking powder; [5mL]
1 tablespoon Sugar; [15mL]
½ teaspoon Salt; [2mL]
¼ teaspoon Baking soda; [1mL]
1 cup Buttermilk; [250mL]
1 \N Egg
1 tablespoon Oil; [15mL]
\N \N Additional pancake syrup; optional

Heat ⅓ of the syrup, 1 teaspoon of the margarine and the maple extract in a frying pan.

Add the apple slices and sauté for about 5 minutes or until softened.

Ladle the apple slices over the bottom of a greased shallow 1-quart (1-L) casserole dish. Cover the casserole dish and refrigerate.

Combine the next six ingredients in a bowl.

The recipe may be prepared to this point 24 hours in advance.

Combine the buttermilk, egg, oil, remaining syrup and remaining 1 tablespoon of melted margarine in a bowl. Whisk to blend.

Remove the casserole dish from the refrigerator. Preheat the oven to 375°F.


Add the buttermilk mixture to the dry ingredients and stir just enough to combine. Do not overmix.

Spread the batter evenly over the apples.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with additional syrup if desired. Do NOT freeze.

Yield : 8 servings.

Recipe source : Christmas Book, Northwestern Utilities Limited, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. These recipes have all been tested by the Blue Flame Kitchen staff.

Formatted for MasterCook by Hallie du Preez.

Contributed to #kitmailbox by allium.

Recipe by: Northwestern Utilities, Edmonton, Alberta.

Posted to KitMailbox Digest by Buddy <buddy@...> on Dec 13, 1997

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