The origin of johnny cake dates back to the 12th century in The Bahamas. Our indigenous Arawak people originally made this cake-like bread by grounding maize (corn).
Preparation Time: 5 minutes
Baking Time: 35 minutes
Serves 8
1/3 cup (80 mL) softened butter, divided
1/2 cup (125 mL) granulated sugar
2 Tbsp (30 mL) vegetable oil
2 Ontario Eggs, beaten
1 1/2 cups (375 mL) Ontario Milk 3.25%
1 cup (250 mL) all-purpose flour
1 cup (250 mL) corn flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish or loaf pan with 1 Tbsp of butter.
In a stand mixer fitted with a paddle attachment, add the remaining butter, sugar and cream together on the first speed. Add oil, eggs, milk, turn on the second speed, add remaining ingredients and mix to a smooth thick batter.
Pour batter into dish, transfer to oven and bake for 35 minutes, or until a toothpick comes out clean when pierce in the centre. Let cool for 5 minutes and slice.
