Gold Corn Johnny Cakes Recipes

JOHNNY GRIDDLE CAKES

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

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.

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD

Steps:

• Preheat oven to 425; grease a 13x9 pan.
• Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
• In another bowl, add eggs, milk, and oil all at once; blend well.
• Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
• Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
• Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
• Bake for 25-30 minutes--top will be golden-brown.
• Serve with butter and maple syrup.
• OPTION #1: Add 1 cup grated sharp Cheddar cheese.
• OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
• OPTION #3: Add 6 hard-boiled, chopped eggs.
• OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
• TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

JOHNNYCAKES

Steps:

• Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
• Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

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.

TRADITIONAL JOHNNY CAKES

Steps:

• 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.

GOLD CORN JOHNNY CAKES

Steps:

• To cook the duck, preheat the oven to 325°F.
• Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
• Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
• Combine the shredded meat with 1/2 cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
• To make the johnny cakes, reduce the oven temperature to 300°F.
• Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
• Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
• Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
• Cranberry Butter
• Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

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.

JOHNNYCAKE (SPIDER CORN BREAD)

Steps:

• Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 10-inch iron spider (skillet).
• Mix together the dry ingredients.
• Beat the eggs, mix with the buttermilk and then with the melted butter. Add to the dry ingredients and mix well.
• Pour into the greased spider and bake in the hot oven for 25 minutes, until the top is brown and crusty. Serve immediately, cut into pie-shaped wedges.

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.

JOHNNY JALAPENO'S RIDE EM COWBOY CORNCAKES

Steps:

• BATTER: Mix all batter ingredients well (you should have about 2 cups).
• Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
• Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
• Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.

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.

GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
• Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
• Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

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.

ORANGE JOHNNY CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

JOHNNY CAKES

Steps:

• Sift flour, salt, and baking powder.
• Cut in the shortening with a knife and add milk. Mix lightly and press in a pan.
• Bake at 350 degrees until light brown for about 30 minutes.