Traditional Johnny Cakes
User Reviews
5
Traditional Johnny Cakes
Description
Traditional Johnny Cakes start by boiling water and gradually whisking in the cornmeal, sugar, and salt to form a smooth, thick batter similar to mashed potatoes in consistency. Butter is incorporated for richness before the batter rests, allowing the cornmeal to soften and reducing grittiness. The batter is then scooped onto a hot cast iron or non-stick pan greased with butter, oil, or bacon grease.
The cakes are cooked slowly to develop a golden-brown crust and cooked through without burning, taking anywhere from 6 to 12 minutes per side depending on heat and pan. They are firm enough to flip carefully for even cooking. The texture inside is soft and creamy, contrasting pleasantly with the crisp edges. Johnny Cakes carry a subtle corn sweetness and are versatile for pairing with savory or sweet toppings, such as syrup, butter, or bacon.
Ingredients
- 1 cups cornmeal white or yellow, stone-ground
- 3 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups water
- 2 tablespoons butter unsalted
- butter for frying
- oil
- bacon grease
Instructions
- Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
- Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
- Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 3Johnny Cakes | |
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 300mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 175IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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