📝 About This Recipe
Step back into American culinary history with these golden, crisp-edged Johnnycakes, a timeless New England staple that bridges the gap between a pancake and a corn fritter. Crafted from stone-ground white cornmeal and scalded with boiling water, these cakes offer a unique nutty sweetness and a satisfyingly dense, creamy interior. They are the ultimate rustic comfort food, perfect for a slow Sunday morning when the smell of toasted corn and sizzling butter fills the kitchen.
🥗 Ingredients
The Batter Base
- 2 cups Stone-ground white cornmeal (preferably Rhode Island style for authenticity)
- 1 teaspoon Kosher salt
- 1 tablespoon Granulated sugar (optional, for enhanced browning)
- 1 1/2 cups Boiling water (must be at a rolling boil)
- 1/2 cup Whole milk (room temperature; used to thin the batter)
For Frying
- 3 tablespoons Unsalted butter (for the griddle)
- 1 tablespoon Neutral oil (such as grapeseed or vegetable to prevent butter from burning)
Honey-Salted Butter & Toppings
- 1/2 cup Unsalted butter (softened to room temperature)
- 2 tablespoons Wildflower honey
- 1/4 teaspoon Flaky sea salt (for finishing)
- 1/2 cup Pure maple syrup (warmed for serving)
- 1/2 cup Fresh blueberries (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 granulated sugar until well combined.
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2
Bring 1 1/2 cups of water to a rolling boil. Slowly pour the boiling water over the cornmeal mixture while stirring constantly with a wooden spoon.
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3
Continue stirring the cornmeal and water for about 2 minutes. The cornmeal will absorb the water and swell, creating a very thick, stiff paste. This 'scalding' process is essential for a smooth texture.
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4
Cover the bowl with a clean kitchen towel and let the mixture rest for 5-10 minutes. This allows the cornmeal to fully hydrate.
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5
While the batter rests, prepare the honey butter by whipping the softened butter, honey, and flaky sea salt in a small bowl until light and airy. Set aside.
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6
Uncover the cornmeal batter and gradually stir in the room-temperature milk. You are looking for a consistency that is thick enough to hold its shape on a spoon but loose enough to drop easily onto a griddle.
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7
Heat a large cast-iron skillet or non-stick griddle over medium heat. Add a tablespoon of butter and a splash of oil, swirling to coat the surface.
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8
Once the butter is foaming and hot, drop the batter by the tablespoonful onto the skillet. Use the back of the spoon to gently flatten them into discs about 3 inches wide and 1/2 inch thick.
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9
Cook the johnnycakes for 5-6 minutes on the first side. Do not rush them; they need time to develop a deep golden-brown crust.
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10
Carefully flip the cakes using a thin spatula. The cooked side should be crisp and speckled with brown.
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11
Cook for an additional 5 minutes on the second side. The cakes should feel firm to the touch when pressed lightly 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 more butter/oil as needed to ensure every cake gets those signature crispy edges.
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14
Serve the johnnycakes stacked high, topped with a generous dollop of honey-salted butter and a drizzle of warm maple syrup.
💡 Chef's Tips
Always use stone-ground cornmeal; highly processed degerminated cornmeal lacks the texture and flavor needed for authentic cakes. If the batter thickens too much as it sits, simply stir in an extra tablespoon of milk to restore the dropping consistency. Don't flip the cakes too early! Wait for the edges to look dry and the bottom to be deeply browned to ensure they don't fall apart. For a savory twist, omit the sugar and honey, and serve these with crumbled bacon or sautéed shrimp. Using a cast-iron skillet provides the most even heat and the best 'crunch' on the exterior of the cornmeal.
🍽️ Serving Suggestions
Serve with a side of thick-cut applewood smoked bacon or savory breakfast sausage links. Pair with a hot cup of dark roast coffee or a glass of cold apple cider. Top with a dollop of Greek yogurt and fresh seasonal berries for a lighter finish. Accompany with two over-easy eggs; the runny yolk acts as a delicious sauce for the corn cakes. Try a savory version by topping with sharp cheddar cheese and sliced scallions.