Entree: Bahamas – Central Culinary Region – Johnny Cake (A dense golden cornmeal-and-flour griddle bread commonly pan-fried or baked in the Bahamas)

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 30 min

Total 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) yellow cornmeal, medium grind
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) salt
- 4 tbsp (57 g) unsalted butter, cold, cut into small cubes
- 1 large egg, approx. 50 g
- 1 cup (240 ml) whole milk
- 2–3 tbsp (30–45 ml) vegetable oil or additional butter for pan-frying

Instructions

1. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
2. Rub or cut the cold butter into the dry mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
3. Beat the egg with the milk, then add to the dry ingredients and stir until a soft, slightly sticky dough forms. Add up to 2 tbsp (30 ml) more milk if needed; do not overwork.
4. Turn dough onto a lightly floured surface, gently knead 6–8 times, and divide into 6 equal portions. Pat each portion into a 1/2–3/4 inch (1.3–2 cm) thick round.
5. Heat a heavy skillet or cast-iron pan over medium heat and add 1 tbsp (15 ml) oil or butter. When hot, add 2–3 rounds (do not crowd) and cook 3–4 minutes per side until deep golden and a skewer comes out clean.
6. Repeat with remaining rounds, adding more oil or butter as needed. Keep finished cakes warm wrapped in a clean towel. Serve warm with butter, cheese, or as an accompaniment to stews and sauces.