Mar 242017
Buttermilk Cornbread (Johnnycake)

I had a serious craving for johnnycake (sweetened cornbread) the other day. After trolling through Pinterest looking for a good recipe, I kept returning to one from because it was so straight-forward. Usually I avoid recipes from this site because they tend to be a bit dull, but this one really is five stars! It’s super easy to make, and made enough to have for dinner with turkey and bean chili, plus leftovers for a cheeky breakfast of johnnycake with butter and maple syrup (yum!).

Johnnycake with turkey and bean chili


1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal (labelled as polenta in the UK, even though polenta is a dish…)
1 cup all-purpose flour
1/2 tsp. salt

Cheeky breakfast


Preheat the oven to 175C and line an 8 inch square baking dish with parchment paper.
Melt the butter in a large saucepan. Remove from heat and stir in sugar.
Quickly add the eggs and beat until well blended.

Combine buttermilk with baking soda and stir mixture into the pan.
Stir in the cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan. Bake for 30-40 minutes.


Connect with me!

Reader Comments

  1. I love both cornbread and Johnny cake. In the Caribbean, they are made very differently. The Johnny cake with flour but similar process. But cornbread is my favorite. I’m going to test your recipe and steps. Thanks.

Write a Comment

Your email address will not be published. Required fields are marked *