Johnny Cakes

Ingredients

White cornmeal (2 cups): Use fine or medium grind. Avoid self-rising , it throws off the balance. I use Weisenberger Bolted White Corn Meal, a Kentucky product that’s worth finding if you can. Yellow cornmeal works just as well and gives a slightly sweeter flavor.

Buttermilk (2 cups): Adds tang and keeps the texture tender. No buttermilk? Add a tablespoon of vinegar or lemon juice to a cup of regular milk and let it sit 5 minutes.

Egg (1 large): Binds the batter together.

Vegetable oil (2 tablespoons plus more for frying): Keeps the batter moist. Substitute melted butter for a richer flavor, or bacon grease for something more traditional.

Salt (1 tsp), baking soda (½ tsp): Standard. The baking soda gives a slight lift.

Step 1: In a large mixing bowl, which together corneal, salt, and baking soda.

Step 2: In a small bowl, which the buttermilk and egg until smooth.

Step 3: Add the wet ingredients to the dry mixture, stirring until smooth.

Step 4: Heat a cast iron pan or griddle over medium-high heat. Add a thin layer of oil.

Step 5: Drop a cup of batter by tablespoons onto the hot griddle, spreading slightly to make thin cakes about 4 inches wide (about the size of the palm of your Hand).

Step 6:
Cook until edges are crispy and bubbles form on top, about 2-3 minutes.

Step 7:
Flip and cook the other side until golden brown and crispy, about 1-2 minutes more.

Step 8:
Serve the Johnny Cake warm with butter or your favorite toppings.

How Do You Store Johnny Cakes?

Storage: Store leftover Johnny cakes in the refrigerator in an airtight-container. It can be kept for up to 3 days.

Reheating: Warm them in a skillet over medium heat for 1-2 minutes on each side, or heat them in the oven at 350°F for about 5-7 minutes until warmed through. Using the microwave makes the cakes soggy.

Freezing:  Lay the Hoe Cakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 2 months. Reheat directly from frozen in a skillet or oven.

Can I Change Up the Ingredients?

Shredded cheddar stirred into the batter before cooking is the most popular addition! It melts into the cakes and adds a savory richness that works well if you’re serving these alongside soup or beans.

Fresh or canned corn kernels add texture and a little sweetness. Diced jalapeños add heat, both can go in at the same time if you want a spicy corn cake.

For a softer texture closer to fried cornbread, replace a quarter of the cornmeal with plain flour. The cakes won’t be quite as crispy but they’ll be a little more tender in the middle.

If you’re out of buttermilk, whole milk with a tablespoon of lemon juice works as a substitute. Butter or bacon grease can replace the vegetable oil and bacon grease in particular gives these a more old-fashioned, authentic flavor.

FAQs about these Johnnycakes?

Why is my batter too thick?

Add a splash of water or milk to thin it out to a consistency similar to heavy cream.

Can I make them sweet?

Absolutely! Add a tablespoon of sugar or a drizzle of honey to the batter. I grew up without any sugar added, so that’s what I’m used to.

Can I cook these without oil?

While you can cook them on a nonstick griddle, a thin layer of oil adds crispiness and flavor.