Traditional Johnny Cakes
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This traditional Johnny Cakes recipe is made the old-fashioned way with only a small handful of ingredients and they’re fried until golden brown and delightfully crispy! Serve them hot with butter, maple syrup, maple butter, or applesauce or try some savory variations for a filling a thoroughly satisfying meal!
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.
The first time I made these for my kids they requested them several days in a row. We all love the texture of the crispy exterior and soft interior with that wonderful rustic corn flavor. Couple that with melted butter and warm maple syrup and it’s a fabulous taste of tradition. And if you want to take your johnny cakes to an additional flavor level, fry them in bacon grease!
What is a Johnny Cake?
Also known as Rhode Island Johnny Cakes, they are basically cornmeal 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 to Serve Johnny Cakes
Traditionally they are served hot with butter, maple butter, or maple syrup. Here are some additional options, including a savory twist:
- With fruity toppings like applesauce, sliced bananas, or fresh berries with some honey drizzled over.
- With savory toppings like a slice of crispy bacon or cooked sausage. You can also sprinkle them with some grated cheese.
- With a dollop of whipped cream or spoonful of yogurt with a drizzle of honey and sprinkle of cinnamon.
Johnny Cakes Recipe
Let’s get started!
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.
Combine the dry ingredients first by placing the cornmeal (your choice of white or yellow 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. I like to use a well-seasoned cast-iron skillet but any non-stick pan or griddle will do (still add a little oil). 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. (You can blot them with paper towels first if you prefer.)
Serve hot with butter, maple butter, maple syrup, or applesauce.
Enjoy!
For more breakfast favorites be sure to try our:
- Sausage Gravy & Biscuits
- Crumpets
- German Potato Pancakes
- Goetta
- Whole Wheat Sourdough Waffles
- Apple Cinnamon Quinoa Cereal
- Healthy Homemade Granola
- Oat and Buckwheat Waffles
- Sweet Potato Orange Buttermilk Pancakes
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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
Originally published on The Daring Gourmet December 30, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Great recipe and easy to make! I made a few modifications. I left out the sugar and added Rosemary to the batter and sprinkled them with Parmesan cheese.
That’s a nice variation for some savory Johnny Cakes, Victoria! I’m glad you enjoyed them and appreciate the feedback!
Best johnny cakes I have ever eaten, and the recipe is so easy. I’m a native Rhode Islander, so you can take this comment to the bank!
That’s a compliment indeed, Eddie, and one that I really appreciate, thank you very much! <3
I tried the recipe exactly as it is written except I used regular Quaker yellow corn meal. I used a bit more water to account for the finer grind on the corn and waited to get the proper consistency of the batter and they turned out spectacularly. I fried them in bacon grease, topped with butter, and served with hot maple syrup on the side. Cheers and requests for more from the family.
Fantastic, Steve, thanks so much for the detailed feedback and I’m thrilled they were a family hit!