Johnnycake Bread Recipe

Johnnycake Bread Recipe

  • 1/4 cup vegetable oil, plus more for pans
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/4 cup mild-flavored (light) molasses
  • 1 tablespoon maple sugar or raw sugar
  1. Heat oven to 325°F. Lightly oil two 5×2 1/2″ loaf pans (or one 8 1/2×4 1/2″ loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil; whisk in dry ingredients. Divide batter between pans. Sprinkle with maple sugar.
  2. Bake breads until golden and a tester inserted in the center comes out clean, 40–45 minutes for small loaves (50–55 minutes for large loaf). Transfer pans to a wire rack and let breads cool 10 minutes before turning out.
  3. DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
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