Bahamian Johnnycake for SRC

Every month I have to go through someone else's blog and try to find something to make for the Secret Recipe Club.   We're a bunch of bloggers who are assigned a blog and we have to make something from our assigned  blog and post about it.  We don't know who gets our blog so it's always fun to see what someone else comes up with from your blog as well.  Plus of course, as a cook they will also put their own spin or twist on your recipe.   I have to admit I've gotten some great ideas from how someone made one of my recipes.  .  And I gotta say sometimes, it's hard to find just one recipe to make, cause there are so many others that catch your eye and make your mouth water as you're looking at the pictures.   

This month my assignment was The Bitchin' Kitchin' and I've bookmarked several of her recipes to try later on.    When the weather cools down that is.   Or maybe sooner.   I love Hummus and Ellie has this recipe for Pizza Hummus and then there was the Hungarian Goulash which could also be doable soon, cause it's cooked in a crockpot.   And then my heart sang, she has a recipe on there for Conch Fritters and if I ever get some fresh conch I'm so going to make them.   I fell in love with Conch Fritters on my first trip to the Bahamas many years ago.    And then there was this recipe for Vegetarian Meatloaf .

See what I mean, decisions, decisions, decisions.

 But when I saw the recipe for Bahamian Johnnycake, I knew I'd found my recipe.   I first tasted this as side to a bowl of Chicken Souse, and the combination was magical.    But Johnnycake on its own is just plain good anyway.

A little butter, some Guava Jelly (home made courtesy of a friend) and Voila, all I need to do is close my eyes and I'm back sitting at Captain Jacks, with a bowl of Souse and cold Kalik to hand.    Sorry, got carried away there.   

Bahamian Johnnycake

from The Bitchin’ Kitchin’ food blog

• 1/2 cup butter, room temperature 
• 3/4 cups sugar
• 4 cups flour
• 1/2 cup water
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup milk



  Preheat oven to 325 degrees.   Grease a 9x9 pan.  Set aside.

Cream the butter and sugar together until combined.   I use my KitchenAid for this.   Add the flour, water, salt, and baking powder to the bowl.  Mix a little,  then add the milk slowly, just until mixed.

This batter is very sticky.

So dust your hands with flour and dump the batter into a greased  9x9 pan.  Flatten the dough in the pan very gently, just so it's all even.

Bake for an hour, yup, a whole hour, or until the edges are browned.

The Johnnycake won't rise much so don't panic.  Let cool for several minutes before cutting into the johnnycake.   Just make sure you have some softened butter and jam handy or just the butter.








I was lucky, I had some lovely Guava Jelly a friend made and gave to me.   I took a bite,  closed my eyes and I was sitting at Captain Jacks again, sigh.     It's all good.

So now I have the recipe for Johnnycake, I think it's time for a nice bowl of Chicken Souse.   And since it's something that can be made in the crockpot, I may just make it for a Tapas Night when the weather is cooler.

Now if you'll excuse me, I think I need a second piece, I'll just call that piece lunch.  The first one was breakfast, and now it's time for lunch, or would that be brunch, hmmm....