Johnnycakes are thought to be the original pancakes. Last year, I made Johnnycakes for my son to bring on a field trip to a historic one-room schoolhouse, wrapped in his old-fashioned lunch basket with a potato! (his request… I am sure something else was in there but it was not as memorable!) They are delicious cornmeal pancakes served with butter and honey. I love cornmeal pancakes served with syrup as well.
When I read about this bread version of Johnnycakes from Bon Appetit on First Look then Cook, I wanted to make it right away. Her description was wonderful, and we ate it as suggested- warm with butter. My kids and I loved it! A great change of pace for breakfast. It would also be a delicious snack with a cup of tea or a glass of milk.
- ¼ cup vegetable oil, plus more for pans (cooking spray can be substituted for the pans)
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 large eggs
- 1 cup whole milk (I used half and half)
- ¼ cup molasses (light molasses could also be used, or 2 T molasses and 2 T honey)
- 1-2 tablespoons maple sugar or turbinado sugar
- Heat oven to 325°. Lightly oil (I used cooking spray) three 5×2½” loaf pans (or one 8½x4½” loaf pan).
- Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl.
- Make a well in the center of the dry ingredients. Add eggs, milk, molasses, and ¼ cup oil, and whisk to incorporate.
- Divide equally between pans. Sprinkle with sugar.
- Bake breads until golden and a tester inserted in the center comes out clean, 30 minutes for small loaves (on convection) (or approximately 50–55 minutes for one large loaf). Transfer pans to a wire rack and let cool 10 minutes before turning out.
- Serve warm out of the oven, or toasted if at room temperature, with butter.
Do Ahead: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
One Year Ago: