Breads
Cornbread (Johnny Cake Bread)
sjfegan
Ingredients
- 280g (2 cups) Cornmeal
- 120g (1 cup) Flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 360ml (1.5 cups) Milk
- 60g (1/4 cup) Butter, melted
- 2 tbsp molasses
Method
- Preheat the oven to 200°C (400°F) and grease a baking dish or cast iron skillet.
- Combine the cornmeal, flour, baking powder and salt in a bowl.
- Whisk together the eggs, milk, melted butter and molasses in a separate bowl.
- Combine the wet and dry ingredients, mixing just until combined.
- Pour into the prepared dish.
- Bake for 20–25 minutes until golden and a skewer comes out clean.
Introduction: A simple, dense bread made from cornmeal, baked rather than griddle-cooked, an essential and versatile colonial staple bread.
Cultural Background: Baked cornbread developed alongside griddle-cooked johnnycakes as colonists embraced cornmeal as a practical, abundant grain, becoming a fundamental staple bread found across colonial tables, particularly in the southern colonies.
Tips: Don’t overmix the batter, as this can result in a tougher, denser bread than intended. A hot, well-greased cast iron skillet, if available, gives a wonderfully crisp crust.
Variations: Omit the molasses for a less sweet, more savoury cornbread. Add a handful of corn kernels to the batter for extra texture.
Storage: Store at room temperature wrapped in a cloth for up to 2 days.
Reheating: Warm briefly in an oven at 160°C (325°F) for 5–8 minutes to refresh.
Nutrition: Per serving (approx., 1 slice): 220 kcal, 6 g protein, 8 g fat, 32 g carbohydrate.
FAQs:
Q: How is baked cornbread different from johnnycakes?
A: Johnnycakes are cooked on a griddle as individual cakes, while cornbread is baked as a single loaf or in a skillet, giving a different texture and presentation.
Q: Was cornbread more common in certain colonies?
A: Baked cornbread became especially associated with the southern colonies, where corn cultivation was particularly prominent.
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