Entree: Bahamas – Johnny Cake (Dense cornmeal-based flatbread traditionally pan-fried or baked and served with savory mains)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) fine yellow cornmeal
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) kosher salt
- 4 tbsp (56 g) unsalted butter, cold and diced
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) whole milk, plus 1–2 tbsp (15–30 ml) if needed
- 2 tbsp (30 ml) vegetable oil or melted butter for the skillet
- Optional: 1 tsp (5 g) baking soda if using buttermilk instead of milk

Instructions

1. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
2. Cut the cold diced butter into the dry mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
3. In a separate bowl whisk the egg into the milk (or buttermilk if using) until blended.
4. Pour the wet ingredients into the dry mixture and stir with a spatula until just combined; the dough should be thick but spoonable. If too dry, stir in 1–2 tbsp (15–30 ml) milk.
5. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp (15 ml) oil or butter, swirling to coat.
6. Spoon 1/4 cup (60 ml) portions of dough into the skillet, flattening gently with the back of the spoon to form 3–4 inch rounds; leave space between cakes.
7. Cook 3–4 minutes per side, lowering heat if the exterior browns too quickly, until golden and cooked through. Add more oil between batches as needed.
8. Transfer cooked Johnny Cakes to a wire rack and keep warm in a low oven if making a large batch. Serve warm with fish, stewed meats, or butter and jam.