1 c. flour
1 c. cornmeal
3/4 c. brown sugar
1/2 tsp. salt
1 tsp. baking soda
1 egg
1 c. buttermilk
1/4 c. soft butter

Buttermilk: Pour 1 pint whipping cream into container with lid. Shake vigorously about 15 minutes. Will separate into buttermilk and butter. Save milk for receipt and use butter to put on top. Add salt, if desired.

Mix above well. (I started with butter and sugar.) Pour into greased 9 x 13 inch pan. Bake 13 to 15 minutes at 400 degrees. Toothpick should come out clean. Serve warm or cold. Can spread with butter.

I am told a cast iron skillet makes the best Johnnycake.