Jamaican Johnny Cakes
Vacation Qualms and amazing Jamaican Johnny Cakes!
Before we moved to the mountains, we used to vacation in the mountains.
Now that we live in the lush rolling slopes of North Carolina, we travel elsewhere to vacate.
Like the beach.
I love the warm velvety sand between my toes, the sun kissing my forehead, watching the waves gently roll in, and the constant roar of the sea.
I love watching my husband chase the little ones down the beach, laughing and kicking through the sea foam. Yet the moment I step foot in the water, I am on guard.
Watchful of sharks.
Do I let my babies go in the water? Yes, because I know my fear is irrational. (And because my husband would give me a lecture on parenting.) But I am poised, ready to snatch them from the waves and high-tail it out of the water, at the first glimpse of danger.
Go ahead and laugh. Sometimes I’m a head-case.
Well, these two are afraid of nothing. You can learn a lot from children.
Actually, you can learn a lot from just about anyone. You never know when you are going to gain new knowledge and experience new things.
Take this unassuming little restaurant in Sunset Beach, for instance. I’ve eaten Jamaican food plenty of times. What could possibly surprise me?
The bread, that’s what.
The most nontraditional and luxurious Jamaican Johnny Cakes Recipe I’ve ever experienced. Tender, moist, airy with a fine crumb, almost a CAKE, but served as an appetizer. The Sugar Shack’s Jamaican Johnny Cakes is a delicate corny pillow with a good dose of clove. This is my kind of bread.
Don’t let the Johnny Cake’s humble appearance fool you. This “bread” is not to be missed. Unlike the classic heavy fry bread normally considered “Johnny Cake” in the isles, this is special. An ultra silky cornbread/buttermilk cake hybrid that is utterly addictive. Two loaves will not be enough.
Consider yourself warned!
I didn’t ask for the recipe, like I do here in Asheville. Instead I came home and experimented until I replicated the Sugar Shack’s famous Jamaican Johnny Cakes.
I’m awfully proud of myself over this one. Somehow, it makes me feel better about the shark issue.
Other ASP breads you’ll love:
Favorite breads on the web:
Cinnamon Swirl Bread ~ Recipe Girl
Homemade English Muffins ~ Bell’ Alimento
Brazilian Cheese Bread ~ Simple Recipes
Jamaican Johnny Cakes
- Lower the oven rack to the bottom half of the oven and preheat to 350 degrees F. Butter and dust two to 9x5 loaf pans with cornmeal.
- Combine the flour, cornmeal, baking soda, baking powder, salt and clove. Mix well.
- Using an electric mixer, cream the butter and sugar for 3-5 minutes, until very light and fluffy. Beat in the eggs, followed by the vanilla and buttermilk.
- Slowly add the dry mix to the wet mixture. Scrape the bowl and beat again until just smooth.
- Divide the batter evenly between the loaf pans. Bake, undisturbed for 40-50 minutes. Insert a toothpick to ensure the cakes are cooked through. If the toothpick comes out clean, remove them from the oven.
- Cool for 10 minutes, before carefully flipping out of the pans. Serve warm. The cake should be light and slightly crumbly. Makes 2 loaves.
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