Johnny Cake (a.k.a. Cornbread)

Prep time: 10 mins
Cooking time: 30 mins

Did somebody say, ‘Breakfast for dinner’? I grew up on this stuff, almost every Sunday morning. It’s super easy to make and hard to get to wrong. Best served with crispy bacon. But because I decided to make it for dinner, I added a homemade bean recipe as a second accompaniment, to help fill the little bellies. Serves 7 hungry mouths, though everyone ALWAYS wants more bacon.



  • 2 cups flour
  • 2 cups cornmeal
  • 4-5 tbsp white sugar
  • 2 tbsp baking powder
  • 2 cups milk
  • 4 eggs
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • butter (for greasing the pan)
  • maple syrup (for everything)


  1. Preheat the oven to 425 F (220 C)
  2. Grease a pyrex pan (approx. 13″ x 8″) with butter.
  3. Mix dry ingredients together in a large bowl.
  4. Mix milk, oil, and eggs in a separate bowl, whisk.
  5. Pour wet ingredients into the dry, stir until smooth.
  6. Pour batter into pan, bake 25-30 mins (uncovered), or until the centre is fully cooked.
  7. Serve immediately.


  • 1 large can mixed beans
  • 2 tbsp brown sugar
  • 1-2 tbsp ketchup
  • 1 tbsp yellow mustard
  • Splash of leftover coffee (if available)
  • 1/2 jar of passata (approx. 350ml)


  1. Dump all ingredients into a medium-sized saucepan.
  2. Heat on high until the mixture thickens (approx. 10 mins).
  3. Reduce heat and simmer for a few minutes more (just to keep warm).
  4. Serve immediately.


No real instructions are necessary here. But here’s a good tip: cover a baking tray with foil, lay out the bacon, and cook for the exact same time – and at the same temperature – as the cornbread. It should be nice and crispy.

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