Johnny Cakes
Johnny Cakes are simple cornmeal flatbreads with a satisfying crisp exterior and a soft, slightly chewy center. Cooked on a griddle in about 20 minutes, they work well as a breakfast side or a quick snack on their own.
Equipment
- Mixing Bowl
- Whisk
- Skillet
- Spatula
Ingredients
- 1 cup yellow cornmeal preferably stone-ground for texture
- 1 cup water boiling
- ½ teaspoon salt to taste
- 1 tablespoon unsalted butter melted
- 2 tablespoons canola oil for frying
Instructions
- In a mixing bowl, combine the cornmeal and salt.
- Pour the boiling water over the cornmeal mixture and whisk until smooth, ensuring no lumps form.
- Mix in the melted butter, stirring until integrated.
- Heat a skillet over medium heat and add the canola oil. Once hot, scoop spoonfuls of the batter onto the skillet.
- Cook the cakes for about 2-3 minutes on each side, or until golden brown and crispy.
- Serve warm, possibly with a drizzle of maple syrup or a side of crispy bacon.
Notes
- For a lighter version, consider adding a splash of milk or buttermilk to the batter for a tender crumb.
- Substitute butter with coconut oil for a dairy-free option.
Nutrition
Calories: 240kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 8mgSodium: 296mgPotassium: 129mgFiber: 4gSugar: 1gVitamin A: 87IUCalcium: 5mgIron: 1mg
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