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Anguilla
Fry Cakes
Dense, fried or baked cornmeal biscuits; the bread of Anguilla; made with flour, cornmeal, baking powder, salt, sugar, oil, and water; served with everything from lobster to saltfish; can be baked in traditional coal ovens or fried
Aruba
Pan Bati
Pan bati is a soft, thin Aruban cornmeal pancake made with flour and sugar on a flat griddle, eaten sweet at breakfast or savory with soups and sauces.
Bahamas
Johnnycake
A dense, slightly sweet pan bread of flour, butter, sugar and milk, baked in a skillet and cut in wedges.
Trinidad and Tobago
Grated coconut worked into a bread dough and baked into a dense, faintly sweet flat loaf.
Turks and Caicos Islands
Johnny Cake
Slightly sweetened pan-baked cornbread that preserved well for sailors and fishermen on long trips; derived from 'Journey Cake'; served with boiled fish, souse, or as a snack; a staple of Turks and Caicos cuisine.