Johnny Cakes

Johnny Cakes

Crispy-edged cornmeal griddle cakes with a tender, slightly sweet center.

Total 25 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These pan-fried cornmeal cakes get a golden, crackly crust while staying soft and moist inside. Rooted in New England and Southern cooking traditions, they work equally well as a savory breakfast side or a base for butter and syrup.

Ingredients

  • 1 cup white cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups boiling water
  • 1/2 cup whole milk
  • 3 tablespoons butter, melted, plus more for frying

Method

  1. In a medium bowl, whisk together the cornmeal, salt, and sugar.

  2. Pour the boiling water over the cornmeal mixture, stirring constantly, until a thick, smooth batter forms.

  3. Let the mixture cool for 5 minutes, then stir in the milk and melted butter until the batter is smooth and pourable.

  4. Heat a lightly buttered 9-inch skillet or griddle over medium heat until a drop of water sizzles.

  5. Drop batter by heaping tablespoons onto the skillet, spreading slightly with the back of a spoon to form 3-inch cakes.

  6. Fry until the edges turn golden brown and crisp, 3 to 4 minutes.

  7. Flip and fry the second side until golden and crisp, 3 to 4 minutes more.

  8. Transfer to a plate and repeat with remaining batter, buttering the skillet between batches as needed.

  9. Serve warm with butter and syrup, or alongside savory dishes.

Rate this recipe

★ 3.4 (1)

Johnny Cakes

These pan-fried cornmeal cakes get a golden, crackly crust while staying soft and moist inside. Rooted in New England and Southern cooking traditions, they work equally well as a savory breakfast side or a base for butter and syrup.

25 min 4 servings 210 cal

Ingredients

  • 1 cup white cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups boiling water
  • 1/2 cup whole milk
  • 3 tablespoons butter, melted, plus more for frying

Method

  1. 1

    In a medium bowl, whisk together the cornmeal, salt, and sugar.

  2. 2

    Pour the boiling water over the cornmeal mixture, stirring constantly, until a thick, smooth batter forms.

  3. 3

    Let the mixture cool for 5 minutes, then stir in the milk and melted butter until the batter is smooth and pourable.

  4. 4

    Heat a lightly buttered 9-inch skillet or griddle over medium heat until a drop of water sizzles.

  5. 5

    Drop batter by heaping tablespoons onto the skillet, spreading slightly with the back of a spoon to form 3-inch cakes.

  6. 6

    Fry until the edges turn golden brown and crisp, 3 to 4 minutes.

  7. 7

    Flip and fry the second side until golden and crisp, 3 to 4 minutes more.

  8. 8

    Transfer to a plate and repeat with remaining batter, buttering the skillet between batches as needed.

  9. 9

    Serve warm with butter and syrup, or alongside savory dishes.