Prep 10 mins
Cook 20 mins
This is a type of cornbread, you have to try it. Best made in the classic cast iron skillet!
- 59.14 ml sugar
- 354.88 ml flour
- 1.23 ml salt
- 9.85 ml baking powder
- 1 egg
- 118.29 ml milk
- 29.58 ml butter
- Mix sugar, flour, salt, and baking powder. Add egg and milk and mix until batter consistency.
- Melt butter in frying pan. Spoon a third of the batter into the pan. Fry on low heat until brown. Turn and brown the other side. Repeat twice with the remaining batter.
- Split bread in half and serve with plenty of butter and jam.
I'm a true blue Bermudian and used to make this all the time and decided to whip up a batch as I haven't made it in awhile...I needed a little reminder on the proportions of the ingredients and ended up here! I did it the way my mom used to by adding a little cornmeal to the mix. I also rub butter into the dry mixture-it gives the bread more taste and makes it really moist. I also use heavy cream instead of regular milk which also makes the bread more moist and tastier.<br/><br/>Someone here said they remove the salt because they like sweetness...I think it's important to add salt for flavour-it just adds a little something and doesn't make the mixture salty at all. If one likes sweetness, maybe add more sugar but it's important to add the salt!<br/><br/>This johnny bread is so good...we like to eat it with sharp cheddar cheese-deelish!
I tried this recipe this morning and my family loved it, They wanted more!
These are so good. I made them for lunch today. It was a spur of the moment decision. So easy to make. I used 2/3 whole wheat flour. I made them in a cast iron skillet and ate them with butter, raspberry preserves and coffee.My kids inhaled them :) I will make them many times more. Thanks for posting. Made for zwt5.