Johnnycake Bread

Johnnycake Bread

What exactly is an “acquired taste?”  I use the phrase when I am describing something that I didn’t like at first, and then it grew on me.  I wouldn’t say I can put my finger on too many things like that, although artichokes definitely come to mind.  I remember sort of liking them the first time I tried one, and then over the years they completely grew on me to the point that I now consider them almost a delicacy.  My daughters were exactly the same way – the first time they weren’t crazy about them, but now they beg me to buy them in the market at this time of the year.

My daughter is still on this breakfast treat kick that she has been on for quite a while.  She just thinks that it is much easier to enjoy a slice of banana bread or a muffin in the morning, than to take the time to make toast, or even eat a bowl of cereal.  When your bus comes at 7:10 in the morning, I think there is always a little bit of a panic…what if I don’t have time to eat breakfast at home, what could I throw in my backpack and eat on the way?

I found this recipe in Bon Appetit ages ago, and it has been sitting patiently in the pantry waiting for its chance.  I didn’t think it looked overly sweet, but for some reason I was intrigued.  When my daughter asked what I was going to make for breakfast for her – I showed her the recipe.  She didn’t say no, which I thought was a good sign.

I absolutely LOVED this bread.  It was the cross between a brown bread and a cornbread.  Now, there was a certain way to eat this though after the first day and it was hot out of the oven.  I actually toasted this with some butter – and it sung in my mouth.  The best part, you can enjoy this bread at any meal.  The more I ate it, the more I loved it.  My daughter on the other hand took one bite, and that was enough.  This was not her type of breakfast treat.  Cereal for her.  Oh well, I guess my acquired taste was not contagious in this case.  Hey, more Johnnycake Bread for me…!!

Ingredients

  • ¼  cup vegetable oil, plus more for pans
  • 1¼ cups all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 large eggs
  • 1 cup whole milk
  • ¼ cup mild-flavored (light) molasses
  • 1 tablespoon maple sugar or raw sugar

Preparation

Heat oven to 325°. Lightly oil two 5×2½” loaf pans (or one 8½x4½” loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and ¼ cup oil, and whisk in dry ingredients. Divide between pans. Sprinkle with maple sugar.
Bake breads until golden and a tester inserted in the center comes out clean, 40–45 minutes for small loaves (50–55 minutes for large loaf). Transfer pans to a wire rack and let cool 10 minutes before turning out.

Do Ahead:  Breads can be made 1 day ahead. Store wrapped tightly at room temperature.

For a printer-friendly version of this recipe, please click here:  Johnnycake Bread

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