📝 About This Recipe
Step back in time with these crisp, golden Johnnycakes, a true cornerstone of New England coastal cuisine. Traditionally made with stone-ground white flint cornmeal, these griddle cakes offer a unique, nutty sweetness and a delightful contrast between a crunchy exterior and a creamy, porridge-like center. Whether served as a rustic breakfast or a savory side for supper, they represent the simple, soulful essence of early American hearth cooking.
🥗 Ingredients
The Dry Base
- 1 cup Stone-ground white cornmeal (preferably Rhode Island white flint cornmeal)
- 1 teaspoon Granulated sugar (optional, for browning)
- 1/2 teaspoon Kosher salt
The Liquid Elements
- 1 1/4 cups Boiling water (must be at a rolling boil)
- 1/4 to 1/2 cup Whole milk (at room temperature)
For the Pan
- 2 tablespoons Unsalted butter (for frying)
- 1 tablespoon Neutral oil (such as grapeseed or vegetable oil)
Classic Toppings
- 1/4 cup Pure maple syrup (warmed)
- 2 tablespoons Salted butter (for serving)
- 1/2 cup Fresh berries (optional garnish)
👨🍳 Instructions
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1
In a medium heat-proof glass or ceramic mixing bowl, whisk together the stone-ground white cornmeal, sugar, and kosher salt until well combined.
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2
Bring your water to a full, rolling boil. This is crucial for 'scalding' the cornmeal, which softens the starch and creates the correct texture.
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3
Slowly pour the boiling water into the cornmeal mixture while stirring constantly with a sturdy wooden spoon. The mixture will thicken rapidly into a stiff paste.
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4
Cover the bowl with a clean kitchen towel and let the mixture sit for 5 to 8 minutes. This resting period allows the cornmeal to fully hydrate.
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5
Gradually stir in the room-temperature milk, one tablespoon at a time, until the batter reaches the consistency of thick mashed potatoes. It should be drop-able but not runny.
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6
Place a large cast-iron skillet or heavy-bottomed griddle over medium heat. Add the butter and oil, swirling to coat the surface once the butter has melted and stopped foaming.
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7
Using a large spoon or a small cookie scoop, drop about 2 tablespoons of batter onto the hot skillet for each cake. Space them at least 2 inches apart to allow for easy flipping.
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8
Gently flatten each mound with the back of the spoon until the cakes are about 1/2 inch thick.
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9
Cook the Johnnycakes undisturbed for 5 to 6 minutes. You are looking for a deep golden-brown crust to form on the bottom before attempting to flip.
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10
Carefully flip the cakes using a thin metal spatula. If they stick, they likely need another minute to develop a proper crust.
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11
Cook the second side for another 5 minutes. The cakes should be crisp on the outside while remaining moist and tender in the center.
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12
Transfer the finished cakes to a wire rack set over a baking sheet in a 200°F oven to keep warm while you finish the remaining batter.
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13
Wipe the skillet between batches and add a touch more butter and oil if the pan looks dry.
💡 Chef's Tips
Use a heavy cast-iron skillet for the most even heat distribution and a superior crust. Do not skip the boiling water; scalding the meal is what gives Johnnycakes their characteristic texture. If the batter thickens too much as it sits, whisk in a teaspoon of milk to loosen it back to a 'dropping' consistency. Avoid flipping the cakes too early; they need time to form a structural crust or they will fall apart. For a savory twist, omit the sugar and fold in 1/4 cup of finely grated sharp cheddar cheese.
🍽️ Serving Suggestions
Serve warm with a generous pat of salted butter and a drizzle of Grade A amber maple syrup. Pair with thick-cut smoked bacon or local breakfast sausage for a hearty New England morning meal. Enjoy as a savory side dish alongside a bowl of hot clam chowder or beef stew. Top with a dollop of apple butter or cranberry compote for a seasonal autumnal treat. Serve with a hot mug of coffee or a cold glass of fresh apple cider.