Johnny cakes are a hugely popular Caribbean quick bread with a delightful flavor and melt-in-your-mouth texture. Perfect for slicing open hot and slathering with butter for a satisfying breakfast, lunch, and even dinner side.
Everywhere we went in Belize, someone was selling Johnny cakes. Next to the souvenir stores, they were selling Johnny cakes. You can’t miss them at restaurants; there is no escape from these simple, unsweetened biscuits.
Jonny cakes are a much-loved Caribbean quick bread, and you know what I like most about them? They’re made with coconut milk, and they come together in a snap. So in no time, you’re shoving them down your throat, unable to stop at one. Now you know how I eat them.
Where Did Johnny Cakes Come From?
Did you know Johnny cakes were originally called journey cakes because they’re especially suitable for road trips, staying fresh for weeks. I bet you didn’t know that, eh? Don’t worry, but the next time you have to make up a quiz, you’ve got at least one stumper.
Most Caribbean countries share a love for these anytime biscuits. Even in America, the Southern version is fairly common with flour, cornmeal, milk, and butter for a traditional breakfast.
How to Make Johnny Cakes
- Whisk the flour, sugar, baking powder, and salt in a large bowl. Cut the shortening or butter into the dry ingredients with a pastry cutter, two butter knives, or your fingers until it forms pea-size crumbles. (Photo 1)
- Dough – Gently stir the coconut milk into the dry ingredients until all is moistened and holds together in a ball. (Photo 2)
- Knead – Place the dough on a floured board and knead for about a minute. Then divide it into 12 pieces and roughly shape them into balls. (Photos 3-5)
- Flatten each ball to ½ inch thick, place them on a greased cookie sheet, and lightly poke the top of each ball with a fork. Brush with coconut milk. (Photo 6)
- Bake at 375℉ (190 ℃) for 15-18 minutes or until lightly browned.
- Serve – Take them out of the oven and serve warm.
Recipe Notes
- The fun part about making them at home is that you have the liberty to sweeten the mixture. I added 2 tablespoons of sugar because that’s the way I roll. How about I give you some homework, try them both with and without sugar, and see which one you like best.
- Almost any nut or soy milk will work if you need a dairy-free coconut milk alternative.
Make Ahead and Leftovers
These guys are fantastic because they last so well. So make a huge batch and keep them in an airtight container at room temperature for up to a week (probably longer). You can freeze them for up to 6 months to really make them ahead.
If they get a little dry, don’t panic. Crumble them up, mix them with a little milk, beaten eggs, and your choice of seasonings, and bake them for a ramped-up bread pudding. I’ve also dried them out in a warm oven and ground them for bread crumbs in a pinch.
What to Serve With Johnny Cakes
These versatile biscuit replacements work for breakfast, lunch, and dinner. Slather a little butter and jam on them for breakfast, or serve them next to fried chicken, chili, or roast beef. So go grab some coconut milk and heat up that oven. You’ll be glad you did.
More Delicious Quick Bread Recipes to Try
By Imma
This blog post was originally published in September 2013 and has been updated with more useful information and gorgeous photos.