A lightly sweet Bermudian skillet bread made with flour, cornmeal, milk, and butter, crisp outside and soft inside.
15 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the flour, cornmeal, baking powder, sugar, and salt.
Add the milk and melted butter to make a soft dough.
Rest the dough for 10 minutes, then divide into 6 pieces.
Flatten the pieces and cook both sides in an oiled pan.
Rest the breads on a rack for 2 minutes and serve hot.
💡 Tip: Do not overknead the dough; the cornmeal firms as it hydrates, and a short rest makes the bread softer.
🍽️ Serving suggestion: Serve Johnny bread for breakfast with butter, honey, and fresh fruit.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
6
g protein
44
g carbs
9
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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