Method

• In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
• Heat the milk until warm but not boiling, about 110°F to 120°F (43°C to 49°C). It should feel comfortably hot rather than steaming vigorously.
• In a separate bowl or measuring cup, whisk the egg, melted butter, and neutral oil into the warm milk until blended.
• Pour the milk mixture into the dry ingredients: Whisk until no dry pockets remain. The batter should be thicker than crêpe batter but looser than muffin batter and should pour slowly from a measuring cup.
• Let the batter stand for 10 minutes at room temperature. It will thicken slightly as the cornmeal absorbs moisture.
• After resting, stir the batter: If it has become too thick to spread naturally in the skillet, mix in 1 to 2 tablespoons (15 to 30 ml) additional milk. The batter should spread into a small round when poured but should not run across the pan.
• Place a 12-inch cast-iron or heavy-bottomed skillet over medium heat. Lightly coat the surface with neutral oil. The pan is ready when a small drop of batter begins sizzling gently on contact.
• Scoop about 1/4 cup (60 ml) batter per cake into the skillet. Cook 2 or 3 at a time, leaving enough room to turn them easily. Gently spread each portion into a round approximately 4 inches (10 cm) wide.
• Cook for 2 to 3 minutes. The edges should look set and slightly dry, small bubbles may appear on top, and the underside should be deep golden brown.
• Turn each Johnny cake with a wide spatula: Cook for another 2 to 3 minutes, until the second side is golden and the center feels set when pressed lightly.
• If the cakes brown before the centers set, reduce the burner to medium-low. If they remain pale after 3 minutes, increase the heat slightly.
• Transfer the cooked Johnny cakes to a plate: Add a thin film of additional oil to the skillet as needed and repeat until all 12 cakes are cooked.
• Serve the Johnny cakes while warm, with optional butter and maple syrup for a sweeter breakfast or alongside eggs, beans, or other savory dishes.