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!
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
Anonymous says
This recipe does not work. The consistency is just too wet.
Jo says
I agree a complete failure. I added some flour to hold it together.
Kimberly Killebrew says
Hi Jo and anonymous, did you use stoneground cornmeal as opposed to instant cornmeal or some kind of cornmeal mix? Did you follow the steps to boil the water, gradually pour in the cornmeal and continue to cook and whisk it until the mixture is smooth? And then to let it sit for a full 15 minutes? And to let it sit longer if the mixture is still too wet? As noted, the consistency will become like that of mashed potatoes and if it’s still too wet let it sit longer. To put this into perspective, if you’ve made grits before the ratio for making grits is 2 1/2 cups water to 1/2 cup cornmeal. Johnnycakes call for double the amount of cornmeal (a full cup) so the texture will be much, much thicker than grits, definitely not too wet. Again, something definitely went wrong in the process for both of you and it was either using the wrong cornmeal or not following the instructions to cook it and then let it sit for the proper length of time.
Ted Ford says
HOW MUCH WATER FOR TWO CUPS OF CORNMEAL
Kimberly Killebrew says
Hi Ted, the recipe calls for 2 1/2 cups of water for 1 cup of cornmeal. So for 2 cups of cornmeal you’ll need to double the water to 5 cups.
Joshlynn says
Could I use jiffy cornbread mix instead? I somehow have an unreasonable amount of them!
Kimberly Killebrew says
It’s certainly worth a try, Joshlynn!
SBH says
Jiffy mix already has salt and sugar and likely has some wheat flour and baking powder or soda. But I think you could achieve the same result with just mixing it with the hot water and frying in the pan. Or just make the mix using the directions, adding egg, milk and butter, and then fry the batter like a pancake.