Corn Johnnycakes ToTry

Serves: 4

1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 cup buttermilk
1/2 cup water
2 large eggs
1 tablespoon sugar
1/4 cup vegetable oil or bacon grease, plus more, as needed


In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In a second large bowl, whisk together the buttermilk, water, eggs and sugar. Add the buttermilk mixture into the flour and stir until just combined.

In a cast iron skillet, heat the oil over medium heat until just barely shimmering. Spoon 1/4 cup of the batter in the skillet, repeating with as much room as your skillet provides. Cook until you see bubbles form all over the surface of the cake. Flip the cake and continue cooking until soft and fluffy, and the center is completely cooked through. Transfer to a plate. Repeat with the remaining batter, adding more oil as needed.

Serve hot.

About the recipe
These flat griddle cakes are so versatile. They can be eaten with a drizzle of maple syrup or honey for breakfast or topped with barbecued pork shoulder as a starch component for dinner. The key is not to overwork the batter — you don’t want to make them tough.


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