Tuesday, March 10, 2015

Recipe - Anugilla-Style Johnny Cakes

Johnny cakes are popular in various Caribbean islands.  Apparently, they are also popular in the American south because my mom got really excited when I told her that I made Johnny cakes and she told me about how her gramma would make them and they'd put jam inside.  I enjoyed jammy johnny cakes for breakfast all week after she told me that.

These reminded me a little bit of a very dense biscuit.


  • 3 cups flour
  • 1/4 cup cornmeal
  • 2 T baking powder
  • 1 T salt
  • 3 T sugar
  • 1 T butter, melted
  • 2 T vegetable oil (I used canola)
  • 1 1/2 cup water
  • 1/3 cup oil for frying (I used canola)


  1. Shift flour, cornmeal, and baking powder together with a fork.

  2. Mix in the sugar then make a little well in the center for the butter and the oil.

  3. Mix well.
  4. Add the water slowly, mixing until not sticky.  If you have too much water, you may need a bit more flour.
  5. Kneed for about 5-10 minutes and make into a smooth ball
  6. Cover and let rest for 15 minutes.
  7. Roll dough into a strip and then cut into about 18 smaller pieces.

  8. Roll each piece into a ball then flatten with your fingers. 
  9. Heat oil in a pan.
  10. Fry 2-3 per side.  I did 6 at a time.


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