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

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Prep Time 10

Cook Time 14

Servings servings

Calories 226kcal

Author Beth Pierce

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
2 tablespoons granulated sugar
½ teaspoon salt
2 large eggs room temperature
¾ cup buttermilk
½ cup water
¼ 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

Store Johnny Cakes in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Reheat the cakes by wrapping them in foil and placing them on a baking sheet. Heat in a preheated oven at 350 degrees for 6-7 minutes.

Nutrition