Description
A simple and versatile recipe for delicious Johnny Cakes that are easy to make for a satisfying breakfast or snack. These cornmeal-based cakes are crispy on the outside and tender on the inside, perfect for pairing with sweet or savory toppings.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
Wet Ingredients:
- 1 cup boiling water
- ¼ cup milk
- 2 tablespoons unsalted butter, melted
- Vegetable oil or butter for frying
Instructions
- Prepare the Batter: In a medium bowl, combine cornmeal, salt, and sugar. Slowly stir in boiling water until a thick batter forms.
- Add Milk and Butter: Mix in milk and melted butter until the batter is smooth and pourable but still thick.
- Cook the Cakes: Heat a skillet or griddle over medium heat, coat with oil or butter, then drop ¼ cup batter for each cake. Cook for 2–3 minutes per side until golden brown and crisp.
- Serve: Transfer the cooked Johnny Cakes to a plate and serve hot with desired toppings.
Notes
- For fluffier cakes, add 1 teaspoon baking powder and an extra tablespoon of milk to the batter.
- Try using part white flour for a softer texture.
- Pair Johnny Cakes with breakfast items like eggs and bacon or enjoy them as a bread substitute with savory dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Caribbean
Nutrition
- Serving Size: 1 johnny cake
- Calories: 130
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
