Sweet Cornbread

Sweet cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.

30 min · serves 8

Ingredients

• 1 cup (140 g / 4.9 oz) cornmeal
• 2 cups (275 g / 9.7 oz) all-purpose flour
• 1½ teaspoons baking powder
• ½ cup (160 g / 5.6 oz) maple syrup
• ½ cup (90 g / 3.2 oz) brown sugar
• ½ cup (125 g / 4.4 oz) butter, softened
• 1 teaspoon salt
• 2 eggs

Steps

1. In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.
2. The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.
3. Mix the cornmeal and baking powder, then blend them into the liquids.
4. Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.
5. Pour into a greased pan, put into an oven heated to 200°C (400°F), and let bake for between 15–25 minutes.

More recipes with cornmeal, flour, baking powder, maple syrup, brown sugar, butter or eggs

Adapted from “Sweet Cornbread” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.