The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Food » By Course » Breakfast » Traditional Johnny Cakes

Traditional Johnny Cakes

July 9, 2023 by Kimberly @ The Daring Gourmet · 47 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

3135 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

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 for a filling a thoroughly satisfying meal.

johnny cakes recipe traditional authentic corn cornmeal gluten free

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 to Serve Johnny Cakes

Traditionally they are served hot with butter, maple butter, or maple syrup.

Here are some additional options:

  • 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 traditional authentic corn cornmeal gluten free© 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.

combining cornmeal with ingredients and whisking in boiling water

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).

stirring the batter and adding butter

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.

scoop batter into frying pan

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.

frying and flipping over the cakes

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.

johnny cakes recipe traditional authentic corn cornmeal gluten free

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.

johnny cakes recipe traditional authentic corn cornmeal gluten free

Serve hot with butter, maple butter, maple syrup, or applesauce.

Enjoy!

johnny cakes recipe traditional authentic corn cornmeal gluten free

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
johnny cakes recipe traditional authentic corn cornmeal gluten free

Traditional Johnny Cakes

Kimberly Killebrew
Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!
Print Recipe
4.95 from 20 votes
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Resting Time 15 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 4
Calories 214 kcal

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

Serving: 3Johnny Cakes | Calories: 214kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 128mg | Fiber: 4g | Sugar: 4g | Vitamin A: 175IU | Calcium: 4mg | Iron: 1mg
Keyword Johnny Cakes
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet December 30, 2020

3135 shares
  • Share
  • Tweet
  • Email

47 Comments →

« Kecap Manis (Indonesian Sweet Soy Sauce)
Asian Style Grilled Fish Tacos »

47 Responses

  1. Susan says

    December 26, 2022 at 5:17 pm

    I made a vegetarian version with coconut oil. The batter turned out more delicious than the cakes. It was delicious to save the recipe for a GF Veg option for when I make cream of wheat. I won’t be attempting the cakes again unless I fry in pig fat with butter. I’m assuming they may turn out with the original ingredients.

    Reply
  2. Kendra Stone says

    September 14, 2022 at 10:24 pm

    Can you make the batter the night before and then fry them in the morning?

    Reply
    • Kimberly Killebrew says

      September 15, 2022 at 6:25 pm

      Hi Kendra, yes you can. If the mixture becomes “too” thick you can stir in a little water to loosen it up.

      Reply
  3. Edward and Janet says

    September 10, 2022 at 11:17 am

    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.

    Reply
    • Kimberly Killebrew says

      September 10, 2022 at 6:54 pm

      Woohoo!! That’s awesome, Edward and Janet, thank you so much for the feedback!

      Reply
  4. Nick Mullen says

    September 8, 2022 at 11:42 am

    Recipe doesn’t work. Batter is too wet.

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 6:42 pm

      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.

      Reply
  5. Anonymous says

    July 31, 2022 at 4:31 am

    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.

    Reply
    • Kimberly Killebrew says

      July 31, 2022 at 4:36 pm

      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.

      Reply
  6. Anonymous says

    May 7, 2022 at 10:04 am

    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.

    Reply
  7. Tyson says

    April 13, 2022 at 11:35 am

    I added the dry mixture to boiling water and it turned into a pretty solid gummy mass. Is that supposed to happen?

    Reply
    • Anonymous says

      July 30, 2022 at 6:12 am

      Try adding the water to the dry mix that way you can control the consistency.

      Reply
  8. D'Ann says

    April 7, 2022 at 6:07 am

    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!

    Reply
    • Kimberly Killebrew says

      April 7, 2022 at 6:30 pm

      Wonderful, D’Ann, I’m so glad you enjoyed them, thank you for the feedback!

      Reply
  9. Sheila says

    October 23, 2021 at 2:27 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 26, 2021 at 8:49 pm

      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.

      Reply
  10. John Berman says

    July 15, 2021 at 6:26 am

    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.

    Reply
  11. Mark Deardorff says

    February 16, 2021 at 7:50 pm

    +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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 16, 2021 at 8:27 pm

      So glad you enjoyed them, Mark, thank you!

      Reply
    • Anonymous says

      November 15, 2021 at 1:11 pm

      yup!

      Reply
  12. David Britton says

    February 3, 2021 at 11:02 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 3, 2021 at 2:06 pm

      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.”

      Reply
  13. Betsy says

    January 1, 2021 at 4:29 pm

    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”!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2021 at 10:34 pm

      Thanks so much, Betsy, I’m happy you enjoyed them!

      Reply
  14. Sara Welch says

    January 1, 2021 at 2:13 pm

    What a delicious way to start my day off right! Excited to give these a try; they look so light and fluffy!

    Reply
  15. wilhelmina says

    January 1, 2021 at 1:03 pm

    I love the unique texture and taste of these cakes! A nice change from traditional pancakes, the crispy bits are my favorite part!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2021 at 10:32 pm

      Thanks, Wilhelmina, the crispy bits are definitely the best part of all! :)

      Reply
Newer Comments »

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 · The Daring Gourmet · All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

FREE EMAIL BONUS

Subscribe to

The Daring Gourmet!

Get my latest FREE recipes
Straight to Your Inbox