Traditional Johnny Cakes
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread A classic recipe for traditional Johnny Cakes, a type of cornmeal flatbread scalded with boiling water for a tender texture. Cooked on a skillet until golden brown, these delicious cakes make a wonderful breakfast treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | None | 16 small cakes |
🔪 Key Equipment
- Medium heatproof bowl
- Stirring spoon
- Skillet or griddle
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | White Cornmeal | |
| 2 Tbsp | Flour | all-purpose |
| 1 Tbsp | Sugar | |
| 1/2 tsp | Salt | |
| 1 Cup | Boiling Water | |
| ~1/2 Cup | Milk | approximately |
Instructions
Step 1: Scald the Cornmeal
- In a medium, heatproof bowl, combine the 1 cup white cornmeal, 2 tbsp flour, 1 tbsp sugar, and 1/2 tsp salt.
- Carefully pour the 1 cup 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.
Step 2: Prepare the Batter
- Gradually add the ~1/2 cup milk, stirring, until the batter is a little thicker than typical pancake batter.
Step 3: Cook and Serve
- 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 and cooked through.
- Serve warm.
💡 Make-Ahead & Storage: Leftover cooked Johnny Cakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated on a warm skillet.
Original Recipe Scan
