Bahamian Johnycakes are as staple to Bahamian cuisine as bread is to America and tortillas to Mexico. Sometimes called Johny Bread, Bahamian Johnycakes are easy to prepare. They make a great accompaniment to any Caribbean stew or curry meal. Not only are they delicious, they are super easy and inexpensive to make. Eat them while nice and warm with some butter spread on – yummy!
Bahamian Johnycakes Recipe-
(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 Bahamian Johnycakes while nice and hot, with soft butter on the table to spread over the serving slices.
Note: This recipe was taken from our Bahamian Cuisine page, parented by our Caribbean Islands Cuisine page. For lots more Caribbean dishes that are authentic, traditional, and absolutely delicious, click here.
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