Traditional Johnny Cakes Recipe Made the old-fashioned way with only a small handful of ingredients, these tasty Johnny Cakes are fried until golden brown and delightfully crispy!
Corn has been a central, staple ingredient in the Americas for thousands of years. Corn was one of the main dishes gifted to the Pilgrims by the local Native Americans during the first Thanksgiving and some historians believe that Johnny Cakes may have been one of the dishes eaten on that occasion.
What Are Johnny Cakes?
Also known as Rhode Island Johnny Cakes, they are basically all-corn pancakes. Most contemporary recipes for Johnny Cakes include ingredients like flour, eggs, baking powder, milk or buttermilk, and even vanilla and spices. In other words, a pancake with some added cornmeal. A true Johnny Cake however, also known as Rhode Island Johnny Cakes, were very simple and were made with only a small handful of ingredients: Cornmeal, salt, and water. Occasionally also some sugar and/or some fat like butter or bacon grease. The mixture is scooped onto a hot griddle or heavy pan and fried until they are golden brown and crispy. Their texture is like the corn version of potato pancakes: Crispy on the outside and soft on the inside.
We’ll show you how to make Johnny Cakes the old-fashioned way and they are sure to satisfy your tummy and soul just as they did the many generations before us!
Other regional names for Johnny Cakes (also spelled Johnnycakes or Jonnycake) include corn cake, ashcake, battercake, hoe cake, cornpone, hoecake (or hoe cake), journey cake (some believe “johnny” derived from “journey”), corn pone, mush bread, and Shawnee cake (some believe “Johnny” may be derived from “Shawnee.”).
How Do You Serve Johnny Cakes?
Traditionally they are served hot with butter, maple butter, or maple syrup. Applesauce is another tasty option.
© Liudmyla Chuhunova | Dreamstime
Traditional Johnny Cakes Recipe
Recipes don’t get much simpler than these. The prep time is quick however they do require some patience to cook to develop that nice crispy texture. Depending on your griddle/pan, the heat, and the thickness of your cakes, it can take up to 11-12 minutes of frying on each side until they are golden brown and crispy. So it’s best to have something else to do in the kitchen while these are frying on the griddle.
Let’s get started!
Combine the cornmeal, salt, and sugar in a mixing bowl.
Bring the water to a boil in a large saucepan.
Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly.
Turn off the heat and continue whisking until the mixture is smooth.
Add the butter and whisk until melted and incorporated.
Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken).
After about 15 minutes the consistency should resemble that of mashed potatoes. If it’s still too runny let it sit a bit longer.
Drop the batter in roughly 1/4 cup scoops onto a frying pan heated over medium-high heat. You can either use a non-stick frying pan (still use a little bit of oil) or oil a cast iron pan. Space the scoops of batter about 3 inches apart because they will spread.
Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient.
Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy.
Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.
Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
Serve hot with butter, maple butter, maple syrup, or applesauce.
Enjoy!
PIN ME!
Traditional Johnny Cakes
Ingredients
- 1 cups stone-ground cornmeal (white or yellow)
- 3 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups water
- 2 tablespoons unsalted butter
- butter, oil, or bacon grease for frying
Instructions
- Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
- Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
- Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.
Nutrition
Kendra Stone says
Can you make the batter the night before and then fry them in the morning?
Kimberly Killebrew says
Hi Kendra, yes you can. If the mixture becomes “too” thick you can stir in a little water to loosen it up.
Edward and Janet says
Made some today. They were great. Does take some patience, but well worth it. You are 6 for 6 on new recipes that we have tried.
Kimberly Killebrew says
Woohoo!! That’s awesome, Edward and Janet, thank you so much for the feedback!
Nick Mullen says
Recipe doesn’t work. Batter is too wet.
Kimberly Killebrew says
Hi Nick, as noted in the recipe, “after about 15 minutes the consistency should resemble that of mashed potatoes. If it’s still too runny let it sit a bit longer.” Depending on the saucepan, the temperature, and the cornmeal itself, it can take longer for the cornmeal to hydrate and for the batter to thicken up.
Anonymous says
Did I miss where I was supposed to add an egg to this “batter”? Literally fell apart trying to put into the pan to fry.
Kimberly Killebrew says
No eggs. It’s a batter so you’ll need to scoop it and drop/pour it into the pan and then follow the instructions about not disturbing it while it cooks and sets.
Anonymous says
I would consider adding a half to a whole ‘nother batch per each serving of 12 cakes, so do 1 and 1/2 to 2x for one round of 12. Guess I made mine a little bit bigger, but didn’t appear so big as they sort of seem to like “cook down” a bit to me.
Tyson says
I added the dry mixture to boiling water and it turned into a pretty solid gummy mass. Is that supposed to happen?
Anonymous says
Try adding the water to the dry mix that way you can control the consistency.
D'Ann says
Just made some this morning…they came out pretty good. Nice and crispy! I added some warm minced meat pie filling on the top of them with a sausage patty on the side…it was delicious!
Kimberly Killebrew says
Wonderful, D’Ann, I’m so glad you enjoyed them, thank you for the feedback!
Sheila says
I want to try to make these for my class that just finished reading Little House in the Big Woods. Do you think I could make the batter in the morning and keep it for a few hours until I grill them? Or would it be better to make them the night before then reheat them? Thanks for the help!
Kimberly @ The Daring Gourmet says
Hi Sheila, how fun! These need to be eaten straight away while they’re crispy so I would recommend making the batter in the morning and then cooking them when you’re ready to serve them.
John Berman says
If you’re going to make Genuine Rhode Island Johnny Cakes, one ingredient is absolutely essential. Stone ground corn meal from Kenyon’s Grist Mill in Usquepaugh, RI is the definitive ingredient.
Mark Deardorff says
+Wow! With maple syrup, it was like biting into a handful of sweet Fritos! LOL, Love It. SoCal in the Seventies all over again, munchies and all!
Kimberly @ The Daring Gourmet says
So glad you enjoyed them, Mark, thank you!
Anonymous says
yup!
David Britton says
You started off rhapsodizing about tradtional johnnycake (cornmeal, salt, water) but quickly sequed to this recipe that includes sugar and butter. Granted likely there are reasons, principally, the modern palate that demands sweetness and a fatty mouthfeel. I don’t object overly to the mild subterfuge; in fact, I am going to make a primitive batch tofay and I might even leven it! Thanks for the prod.
Kimberly @ The Daring Gourmet says
Hi David, you apparently didn’t read the entire rhapsody, specifically the very next sentence: “A true Johnny Cake however, also known as Rhode Island Johnny Cakes, were very simple and were made with only a small handful of ingredients: Cornmeal, salt, and water. Occasionally also some sugar and/or some fat like butter or bacon grease.”
Betsy says
I’ve been looking for a zero wheat pancake recipe that I can truly enjoy and these absolutely hit the mark! So wonderfully crisp on the outside and yet soft on the inside! This is my new go-to “pancake”!
Kimberly @ The Daring Gourmet says
Thanks so much, Betsy, I’m happy you enjoyed them!
Sara Welch says
What a delicious way to start my day off right! Excited to give these a try; they look so light and fluffy!
wilhelmina says
I love the unique texture and taste of these cakes! A nice change from traditional pancakes, the crispy bits are my favorite part!
Kimberly @ The Daring Gourmet says
Thanks, Wilhelmina, the crispy bits are definitely the best part of all! :)