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Johnny Cakes with Crisp Cornmeal Edges finished recipe

Johnny Cakes with Crisp Cornmeal Edges

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 johnny cakes servings
Ingredients Method

Ingredients
  

For the Johnny Cakes
  • 1 1/2 cups fine or medium-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 3/4 cups whole milk warmed
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon neutral oil such as canola or avocado oil, plus more as needed for the skillet
Optional Toppings
  • 2 tablespoons unsalted butter optional, for serving
  • 1/4 cup maple syrup optional, for serving

Method
 

Method
  1. Combine the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  2. Warm the milk: 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.
  3. Add the wet ingredients: In a separate bowl or measuring cup, whisk the egg, melted butter, and neutral oil into the warm milk until blended.
  4. Make the batter: 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.
  5. Rest the batter: Let the batter stand for 10 minutes at room temperature. It will thicken slightly as the cornmeal absorbs moisture.
  6. Check the consistency: 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.
  7. Heat the skillet: 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.
  8. Portion the Johnny cakes: 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.
  9. Cook the first side: 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.
  10. Flip and finish cooking: 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.
  11. Adjust the heat as needed: 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.
  12. Cook the remaining batter: 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.
  13. Serve warm: Serve the Johnny cakes while warm, with optional butter and maple syrup for a sweeter breakfast or alongside eggs, beans, or other savory dishes.

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