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Johnny Cakes

A delightful and quick breakfast option, Johnny Cakes are fluffy cornmeal cakes that can be enjoyed sweet or savory, making them a versatile staple for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour Can substitute with gluten-free blend
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder Ensure freshness for best rise
Wet Ingredients
  • 1 cup milk Can substitute with non-dairy option
  • 1/4 cup melted butter
  • 1 large egg
For Frying
  • as needed vegetable oil For frying

Method
 

Preparation
  1. In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, and baking powder until well combined.
  2. In another bowl, blend the milk, melted butter, and egg until smooth.
  3. Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined—be careful not to overmix.
Cooking
  1. Heat vegetable oil in a skillet over medium heat until shimmering.
  2. Using a spoon, drop dollops of batter into the hot oil. Fry for 2-3 minutes on each side until golden brown and crispy.
  3. Once cooked, remove the cakes from the oil and place on a paper towel-lined plate to drain excess oil.
Serving
  1. Serve hot, slathered with butter and a generous drizzle of maple syrup.

Notes

You can customize Johnny Cakes by adding ingredients like shredded cheese, cinnamon, or even caramelized bananas for a twist. For leftovers, store in an airtight container in the fridge for 3-4 days or freeze with parchment paper to prevent sticking.