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A simple and delicious Johnnycake recipe

Johnny Cake

Johnnycakes are a classic comfort food that people of all ages enjoy. They are a type of quick bread that is made with cornmeal, flour, and a few other simple ingredients. Johnnycakes are often served with breakfast but can also be enjoyed for lunch, dinner, or as a snack.

This Johnnycake recipe is simple to follow and produces delicious results every time. The cakes are moist, fluffy, and slightly sweet and nutty. They are perfect for pairing with butter, syrup, honey, or your favorite gravy.

It is either fried or baked, and the recipes vary depending on the region. It is also enjoyed without cake icing, if you’re wondering.

The first time I tasted a Johnnycake was in St. Marteen many years ago. It was then referred to as Johnnycakes, hence the plural of Johnnycake, because they were similar to small fried sweet bread. This recipe is for a whole cake baked in the oven.

After searching high and low, as they say, I finally found a recipe that I could enjoy making any time. I refused to re-create several recipes that involved frying dough. I am trying to avoid frying my foods because of the fat content in the oil.

Johnny Cake

Another reason is that I detest cleaning the stove after frying food. Too much work for me! Pop it in the oven, and I am done.

The first time I tried the recipe, I added the oil last after mixing all the ingredients. Although it was a tiny mistake, the texture of the cake was smoother than when I mixed all the ingredients at once. The batter also was a bit more elastic and easier to manage.

You will notice that the recipe is very simple and only requires one (1) egg. Yes! ONE. How exciting is that? No need to worry about my cholesterol levels.

Johnny Cake in pan

With all my recipes, it is imperative that I use good ingredients. The main ingredients are flour, sugar, milk, vegetable oil, salt, egg, and baking soda.

How to make the recipe for Johnnycake


Flour: Flour is a powder made from grinding wheat or other grains. It is the main ingredient in many baked goods, including bread, cakes, cookies, and muffins. Flour provides structure and support to baked goods, and it also helps to create a tender texture.

Shortening or vegetable oil: Shortening and vegetable oil are both types of fat that can be used in baking. Shortening is a solid fat that is made from vegetable oils. Vegetable oil is a liquid fat that is extracted from plants. Shortening and vegetable oil both add moisture and richness to baked goods. They also help to create a flaky texture in pastries and other laminated doughs.

Baking powder: Baking powder is a leavening agent that is used to make baked goods rise. It contains baking soda, an acid, and a starch. When baking powder is combined with liquid, the acid reacts with the baking soda to produce carbon dioxide gas. The gas bubbles expand and cause the baked goods to rise.

Egg: Eggs are a versatile ingredient that can be used in many different types of cooking and baking. Eggs add moisture, richness, and structure to baked goods. They also help to bind the ingredients together.

Sugar: Sugar is a sweetener that is extracted from sugarcane or sugar beets. It is added to baked goods to add sweetness and flavor. Sugar also helps to caramelize baked goods, giving them a golden brown color and crisp crust.

Milk: Milk is a liquid that is produced by mammals. It is a good source of protein, calcium, and other nutrients. Milk is added to baked goods to add moisture, richness, and flavor. It also helps to create a tender texture.

Salt: Salt is a seasoning that is used to enhance the flavor of food. It is added to baked goods in small amounts to balance the sweetness of the sugar and enhance the other flavors.

Let me share a few secrets:

  1. I only use King Arthur’s flour for baking and cooking.
  2. I mostly use organic sugar and prefer this recipe with it.
  3. Brown, cage-free, or regular eggs do not matter.
  4. I think Himalayan salt is better for this cake than sea salt or kosher salt.
  5. Milk: regular or Lactaid milk will do. If you’re using canned milk, dilute it with some water. Canned milk tends to add more weight to the cake batter.
  6. Seasoning is by choice. A mixture of ginger and nutmeg will do. No extract is necessary in my opinion. But feel free to add any extract flavoring.
  7. Adding nuts or fruits, I am not sure, as I am still in the process of perfecting my recipes.
Johnny Cake

Notes and Tips

  • For a richer flavor, use whole milk instead of skim milk.
  • You can also add other ingredients to the batter, such as chopped nuts, dried fruit, or chocolate chips.
  • Heat a little butter or oil in a skillet over medium heat to make Johnnycakes on the stovetop. Pour 1/4 cup of batter into the skillet for each Johnnycake. Cook for 2-3 minutes per side or until golden brown and cooked through.
  • Johnnycakes can be served warm or cold. They are delicious on their own, but they can also be paired with your favorite toppings, such as butter, syrup, honey, or gravy.

Now that I have shared my secret, I hope you will enjoy this recipe as much as I do.


johnnycake sclice 1

A simple and delicious Johnnycake recipe

A Johnnycake or Johnny Cake is a type of cake that is prepared with either cornmeal or flour. It is either fried or baked and the recipes varied depending on the region.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Caribbean


  • 3 cups flour
  • ½ cup shortening or vegetable oil
  • 3 teaspoon baking powder
  • 1 egg beaten and at room temperature
  • ½ cup sugar organic preferably
  • 1 ½ cup of milk
  • Salt to taste


  • Preheat oven to 350 degrees. In a large bowl, mix all ingredients together with a rubber spatula or wooden spoon. Pour into greased pan and bake 30 – 35 minutes.
  • Let cool before serving.
  • Serve as dessert, breakfast or snack.
    Johnny Cake in pan


The egg and milk must be at room temperature.
Mix the oil last for a smoother batter


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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