Moist Johnny Cake

Today is the 4th of July and although we’re not doing anything special, I wanted to try something as American as baseball and apple pie.  I tried this Johnny Cake recipe that turned out quite nice.  I’ve always felt that corn bread should be sweet but most recipes are much less sweet than I think they should be.  I’ve tasted a delicious version of corn bread many years ago at a local barbeque restaurant that has since closed, so there’s no chance of ever having it again.  This Johnny Cake recipe is most like what I expect corn bread to be and it’s an American classic – perfect for your 4th of July celebration and easy to make too.

There’s another Johnny Cake recipe that I’d like to try, so you may see another version sometime soon.


Moist Johnny Cake

Yield:  12 cupcakes or one 8 by 8 inch cake                Cook Time:  20 minutes


  • 1 cup flour
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 3 tablespoons honey
  • 3 tablespoons cooking oil


Step 1:  Preheat oven to 400 degrees.  Prepare an 8 by 8 inch pan by lining it with aluminum foil and spray with cooking spray or line a muffin pan with paper liners or spray with cooking spray.

Step 2:  Combine the first four ingredients in a medium bowl.

Step 3:  Beat egg in a small bowl.  Add sugar to egg and mix.

Step 4:  Heat milk in a small saucepan on the stove or in a small bowl in the microwave for 45 seconds or until lukewarm.

Step 5:  Transfer milk to a large bowl and mix in honey.  Add the egg and oil to the milk mixture.

Step 6:  Mix the flour mixture into the milk mixture until smooth.  Pour into the prepared pan.

Step 7:  Bake for 20 minutes.  Cool in the pan for 10 minutes.  Use the aluminum foil to remove the cake from the pan and cool completely.  Slice into 16 pieces and eat with butter while warm or by itself.


Recipe adapted from