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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
4.96 from 21 votes
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 45 minutes
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
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