📝 About This Recipe
Step back into American culinary history with these golden, crisp-edged cornmeal cakes that trace their roots back to the indigenous peoples of the Northeast. These Johnnycakes balance a nutty, toasted corn flavor with a creamy interior, offering a rustic yet sophisticated starter. Finished with a touch of sea salt and local honey, they are the ultimate comfort food served in an elegant, bite-sized appetizer form.
🥗 Ingredients
The Cornmeal Base
- 2 cups Stone-ground white cornmeal (preferably Rhode Island style fine-grind)
- 1 teaspoon Kosher salt
- 1 tablespoon Granulated sugar (optional, for browning)
- 2 cups Boiling water (must be at a rolling boil)
The Batter Enrichment
- 1/2 cup Whole milk (room temperature; use more or less for consistency)
- 2 tablespoons Unsalted butter (melted)
For Frying
- 3 tablespoons Unsalted butter (for the griddle)
- 2 tablespoons Neutral oil (such as grapeseed or canola to prevent butter from burning)
Salted Honey Butter Topping
- 4 tablespoons Unsalted butter (softened)
- 2 tablespoons Wildflower honey
- 1/2 teaspoon Flaky sea salt (like Maldon)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
In a large heat-proof mixing bowl, whisk together the stone-ground white cornmeal, kosher salt, and sugar until well combined.
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2
Slowly pour the boiling water over the cornmeal mixture, stirring constantly with a sturdy wooden spoon. The cornmeal will swell and absorb the water, creating a very thick, stiff paste.
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3
Cover the bowl with a clean kitchen towel and let the cornmeal 'scald' and rest for 10 minutes. This softens the grit and ensures a creamy interior.
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4
After resting, stir in the melted butter and gradually add the milk. You are looking for the consistency of thick mashed potatoes—it should hold its shape on a spoon but still be moist.
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5
While the batter sits, prepare the honey butter by whipping the softened butter, honey, and a pinch of salt together in a small bowl until airy. Set aside.
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6
Place a large cast-iron skillet or heavy-bottomed griddle over medium heat. Add a tablespoon of oil and a tablespoon of butter, swirling to coat.
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7
Once the butter is foaming, drop the batter by rounded tablespoons onto the skillet. Do not overcrowd; work in batches of 5 or 6.
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8
Use the back of a moistened spoon or a spatula to gently flatten each mound into a disc about 1/2 inch thick and 2.5 inches in diameter.
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9
Cook undisturbed for 5-6 minutes on the first side. You want a deep golden-brown crust to form, which allows the cake to release easily from the pan.
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10
Carefully flip the cakes. They should be crispy on the outside. Cook the second side for another 5 minutes until equally golden.
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11
If the cakes are browning too fast, reduce the heat to medium-low. The slow cook time is essential to ensure the cornmeal is fully cooked through.
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12
Transfer the finished cakes to a wire rack set over a baking sheet. Keep them warm in a 200°F (95°C) oven while you finish the remaining batches.
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13
To serve, place two or three warm Johnnycakes on a small appetizer plate.
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14
Top each cake with a dollop of the salted honey butter, a sprinkle of flaky sea salt, and a pinch of fresh chives for a pop of color.
💡 Chef's Tips
Use stone-ground cornmeal specifically, as highly processed 'degerminated' cornmeal will result in a flat, flavorless cake. The secret to a perfect Johnnycake is the 'scald'—never skip the boiling water step or the resting period. If the batter becomes too thick while sitting between batches, whisk in an extra tablespoon of milk to loosen it back up. For an extra crispy exterior, use a combination of butter and bacon fat for frying instead of oil. Avoid flipping the cakes too early; they need that long contact time with the heat to develop their signature crust.
🍽️ Serving Suggestions
Pair with a chilled glass of dry hard apple cider to complement the sweetness of the corn. Serve alongside a small dollop of savory bacon jam for a smoky, salty contrast. Top with a piece of smoked trout and creme fraiche for a high-end coastal appetizer. Accompany with a spicy maple syrup dip for a sweet-and-heat flavor profile. Serve as a base for pulled pork sliders for a New England twist on BBQ.