Traditional Johnny Cake from Nova Scotia, a rustic baked cornmeal cake, is cut into squares and served warm with butter, syrup, or molasses.

Prep Time: 15

Cook Time: 25

Total Time: 40

A slice of Johnny cake in a bowl with a yellow-handled fork topped with melting butter and maple syrup with the pan of cake and a small dish of maple syrup nearby.

I first saw a recipe for Johnny Cake in my First Edition copy of Out of Old Nova Scotia Kitchens by Marie Nightingale. This iconic cookbook, first published in 1970, has preserved many of Nova Scotia’s food traditions. The recipe I’m sharing here isn’t adapted from Ms. Nightingale’s, but her book introduced me to the name and inspired me to learn more.

Johnny Cake in Canada and New England is much older than Out of Old Nova Scotia Kitchens. It traces back to early settler traditions that were themselves influenced by Indigenous cornmeal cookery. Unlike Southern cornbread, which is often lighter, sweeter, and baked in skillets, Johnny Cake took shape as a plain staple in farmhouse kitchens during the colonial era. It tends to be denser, only lightly sweetened, and baked in a square pan before being cut into squares. Families might serve it alongside soup or stew or enjoy it warm, topped with butter, molasses, honey, or maple syrup.

This version is my own, and I’ve kept the recipe simple to hold on to its rustic, old-fashioned character. It bakes with a golden, crunchy crust and a hearty crumb of coarse cornmeal. You can eat it warm on its own, with butter or syrup, or paired with something savoury like chilli or stew.

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Ingredients For Johnny Cake
How To Make Johnny Cake
Expert Tips
Recipe Notes
Printable Recipe Card

Ingredients For Johnny Cake

Ingredient Notes

Baking Soda: Reacts with the acidity of buttermilk to give the cake lift.
Butter: I use salted butter for all of my recipes.
Buttermilk: Tenderizes the crumb in reaction to the baking soda and adds a slight tang.
Cornmeal: Coarse grind gives the cake a hearty texture and rustic flavour.
Eggs: I use large eggs for all of my recipes.
Salt: I use table salt in my recipes.
Sugar (Granulated): Adds a touch of sweetness without overwhelming the popcorn notes.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

Baking Powder: You can use ¼ teaspoon of baking soda mixed with ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder.
Baking Soda: Replace ½ teaspoon of baking soda with 2 teaspoons of baking powder.
Butter: Unsalted butter can be used in the same amount, but I would add ¼ teaspoon of extra salt. You can also substitute margarine.
Buttermilk: Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with whole milk to make 1 cup. Let it sit for 5 minutes before whisking in the eggs.
Cornmeal: If coarse cornmeal is unavailable, use the same amount of fine cornmeal.
Salt: Fine sea salt can be used in the same amount.
Sugar (Granulated): Replace with an equal amount of light brown sugar.

Recipe Variations

Try any of the following for a twist on this Johnny cake recipe:

Apples: 1 cup, peeled and finely chopped
Blueberries: 1 cup, fresh or frozen
Cheddar Cheese: 1 cup, grated
Chives: ¼ cup, finely chopped
Corn Kernels: 1 cup, fresh or frozen
Herbs: ¼ cup, fresh, chopped
Jalapeños: 2 tablespoons, finely minced

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Johnny Cake

Process shots 1 through 4 to make this recipe.

STEP 1: Grease the baking dish with butter and dust with cornmeal. Melt the butter for the cake batter.

STEP 2: Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda in a mixing bowl.

STEP 3: Whisk the buttermilk and eggs together in a separate bowl or measuring cup.

STEP 4: Add the buttermilk mixture and melted butter to the dry ingredients.

Process shots 5 through 8 to make this recipe.

STEP 5: Stir the batter until just combined.

STEP 6: Let the batter rest for 10 minutes so the cornmeal can hydrate. It will puff up slightly and look lighter and fluffier.

STEP 7: Spread the batter evenly in the prepared dish.

STEP 8: Bake until golden and set, then cool briefly on a wire rack before slicing.

Expert Tips

Two tablespoons of butter may seem like too much for greasing the pan, but it’s what gives you that crisp, golden crust.
The batter might look ready to bake after stirring, but resting it for 10 minutes lets the cornmeal soften and gives the cake better structure.
The baked cake will pull away from the sides of the pan. This is normal.

Recipe Notes

When greasing the pan, leave a little extra butter in the corners to prevent sticking.
Stir the batter gently, stopping as soon as the flour is incorporated to avoid overmixing. A few streaks of flour are fine.
Let the cake cool for at least 20 minutes before slicing so the crumb can set.
Use a thin, sharp knife to cut neat squares without dragging crumbs across the top.

Storage

Keep the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm slices gently in the oven or microwave before serving.
Store individual slices in the freezer inside a zipper-top bag or container with a tight-fitting lid for up to 2 months. Thaw at room temperature or reheat gently in the oven or microwave.

Try Johnny Cake With These Recipes

Printable Recipe Card

Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.

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