Johnny cake (Cornbread)

    My parents used to call this johnny cake but you may know it as sweet corn bread. Both she and my father make this as an occasional treat for breakfast or brunch. (recommend using strong floûr as it is most like Canadian all-purpose flour)


    Sussex, England, UK
    5 people made this

    Makes: 1 (20cm) square tin

    • 90g coarse polenta (cornmeal)
    • 275ml milk
    • 125g white flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 5 tablespoons granulated sugar
    • 1 egg
    • 60ml vegetable oil

    Prep:10min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:40min 

    1. Preheat oven to 200 C / 180 C fan / Gas 6. Combine cornmeal and milk in a small bowl and let stand 10 minutes.
    2. In a large bowl, mix together flour, baking powder, salt and sugar. Whisk in cornmeal mixture, egg and oil until smooth. Continue whisking for 2 minutes. Pour mixture into greased 20cm (8 in) square baking tin (or 12 muffins).
    3. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean.


    Served with butter and maple syrup for tasty change to your breakfast routine.

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