The process to follow for this recipe was so quick, that I nearly forgot to photograph any of it! Then, fortunately, I remembered. The dough is sticky and a bit hard to spread into the baking dish (make sure your baking dish is greased as this is very sticky stuff!).
I also had to bake this for 40 minutes as opposed to the suggested 30 to get that golden brown color that makes for a wonderfully crunchy top.
There are many recipes for Johnny Cakes from around the Caribbean, but I liked this one best because it allows you to decide on how much sugar to add (and this recipe, apparently, is more exclusive to The Bahamas).
Since I made this Johnny Cake to accompany a weeknight dinner, I added less sugar (about 1/8 of a cup) and it was just fine. All Bakery Traveler family members gave it a buttery thumbs-up.