Bahamian Johnny Cake

Method:

Pre-heat your oven to 180°C. Grease a small square baking dish about 20cm square or 25cm in diameter with butter.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the diced cold butter to the dry mixture. Use a pastry blender or your fingertips to cut/rub the butter into the flour until the mixture resembles coarse breadcrumbs or meal. In a separate bowl, whisk together the milk and the egg yolk (if using).

Slowly add the milk mixture to the flour mixture and stir with a wooden spoon or spatula until the ingredients are just combined into a soft, but not sticky, dough. As with all quickbreads, do not over-mix.

Transfer the dough to the prepared baking dish. Lightly flour your hands and gently press and spread the dough to evenly fill the base. Poke the surface of the dough several times with the tines of a fork (this allows steam to escape and prevents excessive rising).

Transfer to the centre of your pre-heated oven and bake for 25–35 minutes, or until the edges are golden brown and the crust sounds hollow when tapped. A toothpick inserted into the centre should emerge cleanly.

Let the Johnny Cake cool slightly in the pan (about 10 minutes).

Cut into squares or wedges and serve warm.

It pairs excellently with savory Caribbean stews, soups, or for breakfast with butter and tropical fruit jam.

Bahamian Johnny Cake

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