Bermuda Johnny Bread Recipes

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BERMUDA JOHNNY BREAD (CARIBBEAN)



Bermuda Johnny Bread (Caribbean) image

Make and share this Bermuda Johnny Bread (Caribbean) recipe from Food.com.

Provided by lazy gourmet

Categories     Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
1/2 cup milk
2 tablespoons butter

Steps:

  • Mix sugar, flour, salt, and baking powder. Add egg and milk and mix until batter consistency.
  • Melt butter in frying pan. Spoon a third of the batter into the pan. Fry on low heat until brown. Turn and brown the other side. Repeat twice with the remaining batter.
  • Split bread in half and serve with plenty of butter and jam.

BERMUDA JOHNNY BREAD



Bermuda Johnny Bread image

My family recipe for johnny bread. Delicious! This tastes great cut open and spread with butter. Cheese is a tasty addition too.

Provided by byZula

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

3 cups flour
3 tablespoons baking powder
1 teaspoon salt
1 cup sugar
1 cup milk
1 egg
1/2 cup margarine or 1/2 cup shortening

Steps:

  • Mix all the dry ingredients together.
  • Cut the margarine or shortening into the dry ingredients until the mixture is crumbly.
  • Add the milk and egg and stir until well combined.
  • Shape pieces of dough into 5-6 inch circles.
  • They should be about 1/2 an inch thick.
  • You then fry them in oil that comes atleast halfway up the side of the johnny bread.
  • It should be a low to medium flame; too high and the outside will burn and the inside will still be doughy.
  • They're done when they're golden brown on both sides.
  • Depending on their thickness, it could take anywhere from 3-5 minutes per side.
  • Drain on paper towels when done.
  • Enjoy!

GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)



Great-Grandmother Steinbeck's Johnnycake (Cornbread) image

This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box. She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.

Provided by Charles D. Kemp

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
½ cup white cornmeal
¼ cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup corn oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
  • Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
  • Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

Nutrition Facts : Calories 383.1 calories, Carbohydrate 52 g, Cholesterol 49 mg, Fat 16.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 1052.7 mg, Sugar 15.7 g

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