Johnny Cakes

These delectable little fried cornmeal Johnny Cakes are easy, quick and go well with soup, chili and stew. Or simply enjoy with a little butter and warm syrup.

Course Breakfast

Cuisine Southern

Keyword hoe cakes, how to make johnny cakes, johnny cake recipe, johnny cakes recipe, what are johnny cakes, what is a johnny cake

Prep Time 10

Cook Time 15

Servings servings

Calories 226kcal

Author Beth Pierce

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 large eggs room temperature
3/4 cup buttermilk
1/2 cup water
1/4 cup melted butter slightly cooled
vegetable oil or butter for frying

Instructions

In a medium bowl whisk together the flour, cornmeal, baking powder, sugar and salt.
In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined. Add the dry ingredients to the wet ingredients, stirring just until combined.
Heat 1 tablespoon vegetable oil in a large cast iron skillet or griddle over medium heat. Add about 1/4 cup of batter for each cake to the pan.
Cook until bubbles form on the top and the edges are a deep golden brown. Then flip with a spatula and cook until the other side is golden brown. Move to paper towels. For best results, serve promptly.

Notes

These are best served hot from the pan while the edges are crispy. To keep the hoe cakes warm and crispy while you fry them, place them on a rimmed baking sheet in a 250-degree oven.
You can make your own buttermilk by mixing 3/4 cup of milk (maybe a scant less) with 2 teaspoons of lemon juice or white vinegar and letting it sit for 5 minutes before proceeding with the rest of the recipe.
It is best to reheat the cakes by wrapping them in foil and placing them on a baking sheet. Heat in the oven at 350 degrees for 6-7 minutes.
To elevate this recipe to a new level, fry the cakes in bacon fat. This gives them a slightly smoky flavor and extra crispy edges.

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