A classic recipe for traditional Johnny Cakes, a type of cornmeal flatbread. This recipe involves scalding the cornmeal with boiling water to create a tender texture before cooking on a skillet.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | White Cornmeal |
| 2 Tbsp | Flour |
| 1 Tbsp | Sugar |
| 1/2 tsp | Salt |
| 1 Cup | Boiling Water |
| ~1/2 Cup | Milk |
Instructions
- In a medium, heatproof bowl, combine the cornmeal, flour, sugar, and salt.
- Carefully pour the boiling water over the cornmeal mixture, stirring until the grains swell and form a thick paste. Let this stand for a few minutes to cool slightly.
- Gradually add the milk, stirring, until the batter is a little thicker than typical pancake batter.
- Heat a lightly greased skillet or griddle over medium heat.
- Spoon the batter onto the hot skillet to create small cakes. Allow more time to cook than you would for flour-based pancakes.
- Cook thoroughly on one side (about 4-5 minutes) before turning. Flip and cook the other side until golden brown.
- Serve warm.
Servings
Makes 16 Small Cakes.
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