My Kitchen My World this week takes us to the Bahamas! Calls to mind tropical breezes and sandy beaches to me. Unfortunately, I only remembered about this particular event yesterday, so had to work around my extremely limited foods on hand (we shop on Mondays, so by Saturday/Sunday, we're running low or out of most of the "fun stuff"). Luckily, as I searched Bahamian recipes, Johnny Cake kept popping up, with basic ingredients that I always have on hand. Actually, this particular recipe was my second choice. I had picked one that included cornmeal, but as I started measuring ingredients I realized that I was out of cornmeal! So that's going on the list for tomorrow, and I had to hurry and find a recipe that didn't include it. I found it quite that Bahamian Johnny Cake can be made with or without cornmeal.
2 cups flour
2 tbsp. sugar
1 tsp. salt
3 tsp. baking powder
3 tsp. oil
1 cup milk
Mix dry ingredients; add liquids. Mix together and knead for a few minutes. Put into a greased 8x8-inch square pan and place in a 374 degree preheated oven. Bake approximately 20 minutes. Most recipes suggest serving hot with butter.
Johnny Cake is traditionally served as an accompaniment, great for dipping in a nice soup, stew, or souse. I don't tend to be traditional with what gets served when, so because we had a very large lunch, I served this on its own as a simple dinner, topped with butter and jam. It was soft and fluffy, actually pretty similar to biscuits. It was simple enough and good enough that I think it will probably make its way into our regular meal rotations. Yummy!