Johnnycake, one of the great traditional breads of the United States, is basically a simple-to-make corn meal bread. It is delicious with butter and jam or cheese, and equally good toasted.


2 oz. butter, melted

4 oz. self-raising flour

1 teaspoon salt

1 teaspoon bicarbonate of soda

2 oz. sugar

4 oz. corn meal

2 eggs, lightly beaten

4 fl. oz. milk

Grease an 8-inch square baking tin with 1 tablespoon of the melted butter. Set aside.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Sift the flour, salt and soda into a large mixing bowl. Add the sugar and the corn meal. Make a well in the centre and pour in the eggs, milk and the remaining melted butter. Using your fingers or a spatula gradually incorporate the dry ingredients and the liquids, mixing until they are well blended.

Spoon the batter into the baking tin, smoothing it down with a palette knife. Place the baking tin in the oven and bake for 20 to 25 minutes, or until the top is golden brown.

Remove the tin from the oven and allow the bread to cool before serving.


A joint is a cut of meat. The carcasses of animals are cut into sections and these are known as joints.

American, British and French butchers differ slightly in the techniques they use for cutting joints.