Sweet Cornbread
Sweet cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.
Ingredients
- 1 cup (140 g / 4.9 oz) cornmeal
- 2 cups (275 g / 9.7 oz) all-purpose flour
- 1½ teaspoons baking powder
- ½ cup (160 g / 5.6 oz) maple syrup
- ½ cup (90 g / 3.2 oz) brown sugar
- ½ cup (125 g / 4.4 oz) butter, softened
- 1 teaspoon salt
- 2 eggs
Ingredients for 9 servings (905 g) · the original recipe
Method
- 1
In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.
- 2
The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.
- 3
Mix the cornmeal and baking powder, then blend them into the liquids.
- 4
Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.
- 5
Pour into a greased pan, put into an oven heated to 200°C (400°F), and let bake for between 15–25 minutes.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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