Best Johnny Cake Recipes

OLD-FASHIONED JOHNNY CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
• Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
• In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
• In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
• Bake in preheated oven for 45 to 50 minutes, until golden brown.

JOHNNY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
• Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
• Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
• Bake for 40 to 45 minutes. Serve hot, with maple syrup.

MOIST JOHNNY CAKE

Steps:

• Sift together flour, cornmeal, baking powder and salt.
• Beat egg.
• Add sugar.
• Heat milk to lukewarm.
• Add honey to milk.
• Add the beaten egg and oil.
• Add the dry ingredients; mix until smooth.
• Bake in greased muffin pan at 400 degrees for 20 minutes.
• Can also be baked in a 9x9" pan.

JOHNNYCAKES

Steps:

• Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.

JOHNNYCAKES

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

RHODE ISLAND JOHNNYCAKES

Steps:

• Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
• Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.

JOHNNY CAKES

Steps:

• Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
• In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

JOHNNY CAKES MADE EASY! (AND GOOD:)

Steps:

• Whisk together cornmeal, salt and sugar (if used).
• Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter).
• Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• Serve with butter and and honey, or maple syrup.