Johnny Cakes

Johnny Cakes are delicious, easy and quick to make fried cornbread cakes made with pantry staples.  Cornbread lovers consider yourself warned because these little nuggets are so tasty.  I love to serve them warm out of the pan with all kinds of goodies.  They go great with scrambled or fried eggs, Turkey Chili, and Creamy Ham and Potato Soup!  Just to name a few!

What is a Johnny Cake?

It is kind of a cross between cornmeal flatbread and cornmeal pancakes.  They are little more fluffy than a true flatbread but not as fluffy as a pancake.  The little hand sized pieces have tons of sweet flavor from the cornmeal and delectable crispy edges. My husband loves his dipped in syrup while I prefer mine with a little pat of butter.  As with almost anything fried they are best served straight out of the pan.

What do I serve with these little bites of heaven?

The possibilities are endless on what to serve with Johnny Cakes (also referred to as Hoe Cakes in the south) however you should time whatever you are serving it with to be done at the same time.  Hoe cakes are best served hot off the grill.

• warm maple syrup
• honey
• scrambled eggs
• sausage links or patties
• chili
• Beef Stew
• soup
• Pot Roast

How do you make Johnny Cakes?

First in a medium bowl whisk together the flour, cornmeal, baking powder, sugar and salt.  Then in a separate medium bowl whisk together the eggs and buttermilk.  Then add the water and melted butter to the egg mixture whisking just until combined.  Now add the wet ingredients to the dry ingredients stirring just until combined.

Heat a little bit of vegetable oil in a large skillet over medium heat.  Then add about 2-3 tablespoons batter for each cake to the pan. I use a gravy ladle and it works perfectly. Cook until bubbles form on the top and the edges are a deep golden brown. Then flip and cook until the other side is golden brown too.  For best results serve promptly.

Recipe notes and tips

• These are best served hot out of the pan while the edges are crispy.  To keep the hoe cakes warm and crispy while you are frying them place on a rimmed baking sheet in a 250 degree oven.
• Make your own buttermilk by simply mixing 3/4 cup of milk (maybe a scant less) with 2 teaspoons lemon juice or white vinegar and let sit for 5 minutes before proceeding with the rest of recipe.
• It is best to reheat the cakes by wrapping in foil and placing on a baking sheet.  Heat in the oven at 350 degrees for 6-7 minutes.
• To take this recipe to an all new high use bacon fat to fry the cakes. It gives them a little bit of a smoky flavor with extra crispy edges.
• These tasty numbers are traditionally served with maple syrup or honey and butter.  However I have found that they are equally delicious alongside soup, stew and chili.

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