Bahamian Johnny Cake

This roots of this soda bread/cake can be traced back to the American colonies. It is said to have arrived in the Bahamas with British loyalists and their slaves after the American Revolution. Many believe that this staple is a refined version of the Native American “journey cake” and that the name “Johnny cake” also evolved from that historic bread.

Johnny cake is everywhere in the Bahamas, and many different versions exist depending on who’s making it and for what purpose. It can be made with corn flour, 100% wheat, or a combination of the two. Some versions are quite sweet and are served as a desert. Other versions are made without any sugar and served as a bread to accompany stews and sauces.

I made a version of Johnny cake in Eleuthera with a woman named Patrice from the neighboring village. Since we were planning to serve it with fish stew, we made our Johnny cake with only a touch of sugar (which actually could have been omitted entirely).

To make it into a desert, add ¼ - ½ c. sugar. For a more moist and fluffy version, closer to cake, add an egg or two. I preferred versions that were made with corn meal (add ¼ - ½ c. cornmeal to this recipe, cutting the flour by the same amount).

I love the simplicity of Johnny cake, it goes nicely with any feast inspired by the islands.

Ingredients:

· 2 c. white flour

· ¼ c. sugar

· 2 T. softened butter

· 2 ½ t. baking powder

· Dash of salt

· Splash of milk

· Water

· 2 T. butter

· Flour for dusting pan

Directions:

1. Preheat oven to 350°F.

2. Mix together the first six ingredients until the butter is in very small crumbles.

3. Add the milk and gradually add water while mixing until the dough is uniform and begins to lose its stickiness.

4. Grease an 8x8 baking pan with 1 T. butter and dust with flour.

5. Spread the dough into the baking pan. It should be in an even layer that touches all sides of the pan.

6. Bake for 30 minutes or until the top of the cake is golden brown. Remove from oven and immediately brush the top of the cake with the remaining 1 T. butter. Allow to cool a bit.

7. Cut into squares and serve with butter. Makes a great accompaniment to any kind of soup or stew.