Recipe by Purdy Good Cook
Caribbean style biscuit-like cakes that are great for dunking into savoury dishes such as stews or soup. Next time you whip up a batch of soup, make these to go along with it!
Top Review by Gailec
I had my doubts but I couldn't believe how tender these were. I am going to try a batch in the oven instead of frying to see how they turn out without the extra oil. This recipe is a winner. I was eating them without anything else, they are so tasty!
- 1 1⁄2 cups flour
- 1⁄4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons vegetable oil, plus some for frying
- 3⁄4 cup water
Directions See How It's Made
- Place first five ingredients in a bowl and whisk to combine.
- Make a well in the centre and slowly ad the oil and then the water.
- Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
- Cover and let rest for 15 minutes.
- Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
- Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
- Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.