Traditional Johnny Cake Recipes

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JOHNNY CAKE



Johnny Cake image

My sister couldn't eat enough of this cake. This is her favorite.

Provided by Carol

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 cup cornmeal
½ cup milk
½ cup shortening
½ cup white sugar
1 ⅓ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 30.3 g, Cholesterol 17.9 mg, Fat 10.1 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 317.6 mg, Sugar 9.9 g

OLD-FASHIONED JOHNNY CAKE



Old-Fashioned Johnny Cake image

This is a very old time recipe. My great grandparents used to eat this in a bowl with milk on it.

Provided by EDSELS1959

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 8

1 cup yellow cornmeal
2 tablespoons whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon baking powder
1 ½ tablespoons shortening, melted
1 cup boiling milk
1 egg, separated

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.

Nutrition Facts : Calories 81.1 calories, Carbohydrate 12.1 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 141.9 mg, Sugar 2.2 g

TRADITIONAL JOHNNY CAKES



Traditional Johnny Cakes image

Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!

Provided by Kimberly Killebrew

Categories     Breakfast

Time 45m

Number Of Ingredients 6

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

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.

Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g

JOHNNYCAKES



Johnnycakes image

Provided by Bobby Flay

Time 25m

Yield 10 to 12 (3-inch) johnnycakes;

Number Of Ingredients 7

1 tablespoon sugar
1/2 teaspoon salt
1 cup Carpenter's Johnnycake Meal
1 cup boiling water
3 to 4 tablespoons milk
Bacon grease or corn oil, for frying
Butter, as an accompaniment

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.

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD



Pa's Old-Fashioned Johnny Cake / Cornbread image

The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!

Provided by Debber

Categories     Quick Breads

Time 32m

Yield 1 large cake pan, 8-10 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups cornmeal, yellow
4 eggs
2 cups milk
1 cup oil

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.

JOHNNY CAKES MADE EASY! (AND GOOD:)



Johnny Cakes Made Easy! (And Good:) image

I have looked all over for this simple recipe that I love. Very few ingredients, and easy to follow!

Provided by Taste and see that

Categories     Breakfast

Time 35m

Yield 7-10 cakes

Number Of Ingredients 6

1 cup stone ground cornmeal (white or yellow)
1 cup boiling water
1 teaspoon salt
1 teaspoon sugar (optional)
milk
butter (or bacon drippings or oil or fat)

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.

Nutrition Facts : Calories 63.1, Fat 0.6, SaturatedFat 0.1, Sodium 339, Carbohydrate 13.4, Fiber 1.3, Sugar 0.1, Protein 1.4

JOHNNY CAKES



Johnny Cakes image

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10

Number Of Ingredients 5

1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle

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.

RHODE ISLAND JOHNNYCAKES



Rhode Island Johnnycakes image

Our johnnycakes, made with milk, are thin and lacy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 1h

Yield Makes about 3 dozen

Number Of Ingredients 5

1 1/2 cups johnnycake or stone-ground white cornmeal
Coarse salt
4 cups boiling water, plus more hot water if needed
1/4 cup whole milk
Safflower oil, for griddle

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.

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