Bermuda Johnnycake
Bermudian johnny bread and johnnycake recipes vary. This qualified skillet version combines cornmeal and flour for a tender quick bread rather than claiming one definitive island formula.
Prep
15m
Cook
25m
Serves
6
Regional versions
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 180gCornmeal
- 220gAll-Purpose Flour
- 10gBaking Powder
- 6gSalt
- 15gWhite Sugar
- 1pcsEgg
- 250mlWhole Milk
Pan
- 10gUnsalted Butter (melted)
Batter
- 50gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (392°F) and grease a skillet or baking pan with the unsalted butter.
- 02
Whisk together the cornmeal, all-purpose flour, baking powder, salt, and white sugar in a bowl.
- 03
Whisk the egg, whole milk, and unsalted butter until smooth.
- 04
Pour the wet mixture into the dry ingredients and stir just until a thick batter forms.
- 05
Spread the batter into the prepared pan and bake until the bread is golden and a skewer inserted in the center comes out clean.
- 06
Let the johnnycake cool briefly, then cut and serve warm.
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