Johnny Cakes Recipe
Johnny Cakes have long been a favorite in Appalachian cooking. Kind of like fried cornbread, they’re perfect with a big bowl of soup beans or simply topped with butter. Made with just a few pantry staples like cornmeal and buttermilk, they’re crispy on the outside and tender on the inside. They’re the perfect savory side for soups or stews!
Equipment
Ingredients
- 2 cups white cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons vegetable oil plus more for frying
- Butter for serving
Instructions
- In a large bowl, whisk together cornmeal, salt, and baking soda.
- In a separate bowl, whisk together buttermilk and egg until well combined.
- Add wet ingredients to dry ingredients, stirring until smooth. Stir in 2 tablespoons vegetable oil. Batter should be thin, like heavy cream.
- Heat a cast iron skillet or griddle over medium heat. Add a thin layer of oil.
- Drop batter by tablespoons onto hot skillet, making thin cakes about 4 inches wide.
- Cook until edges are crispy and bubbles form on top, about 2-3 minutes.
- Flip and cook other side until golden brown and crispy, about 1-2 minutes more.
- Serve hot with butter, if desired.
Notes
Pro Tip:
For the crispiest edges, make sure the skillet and oil are fully heated before adding the batter. A cast iron skillet is best for that signature crisp crust. and that classic Southern texture.Nutrition
Calories: 1804kcalCarbohydrates: 269gProtein: 50gFat: 59gSaturated Fat: 16gPolyunsaturated Fat: 23gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 53mgSodium: 3389mgPotassium: 2057mgFiber: 33gSugar: 28gVitamin A: 792IUCalcium: 588mgIron: 12mg
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