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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.
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Johnny Cake (Nova Scotia-Style)

Traditional Johnny Cake from Nova Scotia, a rustic baked cornmeal cake, is cut into squares and served warm with butter, syrup, or molasses.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breads & Loaves
Cuisine: Canadian
Servings: 9 servings
Calories: 233kcal
Author: Kelly Neil

Equipment

  • 8-inch (20-cm) square baking dish
  • Measuring cups and spoons or digital kitchen scale
  • Mixing bowls
  • Small pot or microwave-safe dish
  • Whisk
  • Rubber spatula
  • Wire rack

Ingredients

  • ¼ cup salted butter plus 2 tablespoons for greasing the pan
  • 1 ¼ cups all-purpose flour
  • 1 cup cornmeal coarse grind, plus extra for dusting the pan
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • ½ teaspoon baking soda
  • 1 ¼ cups buttermilk
  • 2 large eggs
US cups - Metric grams

Instructions

  • Preheat the oven to 425ºF (220ºC). Generously grease an 8-inch (20-cm) square baking dish with 2 tablespoons butter, then dust lightly with cornmeal. Set aside.
  • In a small pot or microwave-safe dish, gently melt ¼ cup butter, then set aside to cool slightly.
  • Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda in a mixing bowl.
  • Whisk the buttermilk and eggs in a measuring cup or bowl.
  • Pour the buttermilk mixture into the flour mixture. Pour the melted butter on top. Stir until the flour is just mixed in and the cornmeal is evenly distributed.
  • Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes, or until the top is golden and set. Transfer the cake to a wire rack to cool slightly before slicing into squares. Serve warm with butter, maple syrup, or molasses.

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.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 562mg | Potassium: 143mg | Fiber: 2g | Sugar: 5g | Vitamin A: 277IU | Calcium: 131mg | Iron: 2mg