For a richer flavor, try browning the butter before adding it to the cornmeal mixture. If you prefer a sweeter johnnycake, add a tablespoon of sugar or honey to the batter. Feel free to experiment with different types of milk, such as buttermilk or almond milk, for a unique twist. Johnnycakes are best served immediately, but can be reheated in a warm oven or toaster oven.
Johnnycakes
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING10 People
-
VIEWS201
Embark on a culinary journey to the heart of early American cuisine with these delightful Johnnycakes. These rustic cornmeal cakes, also affectionately known as hoecakes, offer a simple yet satisfying taste of history. Crispy on the edges and tender within, they are the perfect canvas for showcasing the rich sweetness of maple syrup or a pat of creamy butter and a drizzle of honey. A true comfort food with a story to tell.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol15 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat4 g
-
Sodium252 mg
-
Sugar1 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a mixing bowl, cream together the stone-ground cornmeal, salt, and softened butter until a coarse, crumbly mixture forms. (Approximately 3 minutes)
02 Step
Recipe View Gradually add the whole milk to the cornmeal mixture, stirring until just combined. The batter should be moist but firm, holding its shape when spooned. If needed, add boiling water to achieve the desired consistency. (Approximately 2 minutes)
03 Step
Recipe View Heat a lightly greased griddle or large skillet over medium heat until hot. A drop of water should sizzle and dance on the surface. (Approximately 5 minutes)
04 Step
Recipe View Drop large spoonfuls of the batter onto the hot griddle, leaving some space between each cake. Gently flatten each spoonful with the back of a spoon to form a round or oval shape. (Approximately 2 minutes per batch)
05 Step
Recipe View Cook the johnnycakes until golden brown and crispy on the bottom, about 4-5 minutes. Flip carefully with a spatula and cook for another 3-4 minutes, or until the second side is also golden brown and cooked through.
06 Step
Recipe View Remove the cooked johnnycakes from the griddle and transfer them to a serving plate. Serve hot with your favorite toppings, such as maple syrup, honey, butter, or fresh fruit.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Emmie Conroy
Feb 15, 2025These were so easy to make and tasted just like my grandma's! The stone-ground cornmeal really makes a difference.
Berenice Parisian
Mar 13, 2024I added a splash of vanilla extract to the batter and they were amazing!
Nasir Nader
Feb 20, 2024I used buttermilk instead of regular milk and they came out so fluffy!
Delbert Brown
Jan 28, 2024My kids loved these with maple syrup and berries. A new family favorite!