Johnycakes are as staple to Bahamian cuisine as bread is to America and tortillas to Mexico. Sometimes called Johny Bread, Johnycakes are easy to prepare. They make a great accompaniment to any Caribbean stew or curry meal.
(6 to 8 servings)
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cornmeal flour
- 1/4 cup up sugar
- 3 tbsp. baking powder
- 1 tsp. salt
- 1 cup whole milk
- 1/2 cup water
- 2 large chicken eggs
- 2 tbsp. Crisco shortening
- 4 tbsp. melted butter + some room temperature butter for serving
- In a medium-sized bowl sift together the flours, baking powder, sugar and salt.
- Use a fork to cut in the shortening.
- Create a well in the center of the mixture, then add in the milk, water, and eggs, and mix and blend together until you have a smooth dough.
- Place the dough on a floured board, knead lightly and, using a floured rolling pin, roll the kneaded dough out into a 10″ circle.
- In a 10″ to 12″ skillet, over low to medium heat, melt 2 tbsp, of butter.
- Add the dough into the skillet and cook for about 6 – 7 minutes.
- Spread the top of the cooking dough with 2 tbsp. of melted butter and then flip it over; cook for an additional 5 minutes, until a pleasant golden brown color.
- Serve your Johnycakes while nice and hot, with soft butter on the table to spread over the serving slices.
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