Jonnycake bread from The Bryant House Restaurant, courtesy of Bon Appetit.

I’ve yet to tackle cornbread or jonnycakes on this blog, and for good reason: this is an area of great contention. Everyone has a great cornbread recipe they righteously defend, and the same is true for jonnycakes. For many, love of the latter even extends to the right kind of cornmeal to use. Perhaps one day I’ll have an informed opinion on jonnycakes (while, on the other hand, I’m no exception to the cornbread rule!), but in the meantime, this cake recipe from The Bryant House Restaurant, courtesy of Bon Appetit, will have to do.  Continue reading →