📝 About This Recipe
Step back into New England history with these crisp, golden cornmeal cakes that have been a coastal staple since the 1700s. Unlike fluffy pancakes, authentic Johnnycakes are made with stone-ground white cornmeal, resulting in a delightfully crunchy exterior and a creamy, porridge-like center. These simple yet soul-warming cakes offer a pure, nutty corn flavor that perfectly captures the rustic charm of a traditional Narragansett Bay breakfast.
🥗 Ingredients
The Cornmeal Base
- 1 cup Stone-ground white cornmeal (preferably Rhode Island flint corn for authenticity)
- 1/2 teaspoon Kosher salt
- 1 teaspoon Granulated sugar (optional, for subtle sweetness and browning)
Liquid Ingredients
- 1 1/4 cups Boiling water (must be at a rolling boil to scald the cornmeal)
- 1/4 cup Whole milk (room temperature; used to thin the batter)
- 1 tablespoon Unsalted butter (melted, to be stirred into the batter)
For the Griddle
- 2 tablespoons Unsalted butter (for frying)
- 1 tablespoon Neutral oil (such as canola or grapeseed to prevent butter from burning)
Serving & Garnishes
- 1/2 cup Maple syrup (Grade A Amber or Dark)
- 2 tablespoons Salted butter (for topping)
- 1/2 cup Fresh blueberries (optional garnish)
- 4 slices Crispy bacon (served on the side)
👨🍳 Instructions
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1
In a medium heat-proof glass or ceramic mixing bowl, whisk together the stone-ground white cornmeal, salt, and sugar until well combined.
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2
Bring 1 1/4 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 until the water is fully absorbed and the mixture forms a thick, stiff paste. Let this sit for 5 minutes to allow the cornmeal to 'scald' and soften.
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4
Stir in the melted butter and then gradually add the milk, one tablespoon at a time, until the batter reaches the consistency of thick mashed potatoes. It should be dropable but not runny.
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5
Place a large heavy-bottomed skillet or a cast-iron griddle over medium heat. Add 1 tablespoon of butter and the tablespoon of oil.
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6
Once the butter is foaming and the skillet is hot (a drop of water should sizzle and dance), use a large spoon or a small cookie scoop to drop about 2 tablespoons of batter onto the skillet for each cake.
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7
Space the cakes at least 2 inches apart to avoid crowding. Use the back of the spoon to gently flatten each mound into a disc about 1/2 inch thick.
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8
Cook the cakes undisturbed for 5 to 6 minutes. The key is a slow fry to ensure the cornmeal cooks through while the bottom develops a deep golden-brown crust.
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9
Carefully flip the cakes using a thin metal spatula. If they stick, they aren't ready; wait another minute for the crust to release from the pan.
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10
Cook the second side for another 5 minutes. Add the remaining tablespoon of butter to the pan halfway through if it looks dry.
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11
The finished Johnnycakes should be crisp on the outside and moist, almost like a hot cereal, on the inside.
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12
Transfer the cooked cakes to a wire rack set over a baking sheet and keep them in a warm oven (200°F) while you finish the remaining batter.
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13
Serve immediately while piping hot, topped with a pat of salted butter and a generous drizzle of warm maple syrup.
💡 Chef's Tips
Use stone-ground cornmeal specifically; fine degerminated cornmeal will result in a gritty, flat texture without the signature creaminess. Always scald the cornmeal with boiling water first; this hydrates the starch and prevents the finished cakes from feeling sandy. If the batter thickens too much as it sits, whisk in an extra teaspoon of milk to loosen it back to a 'drop' consistency. Resist the urge to flip them too early; these take significantly longer to cook than flour-based pancakes because of the dense cornmeal. For the best crust, use a well-seasoned cast-iron skillet which provides even, high heat retention.
🍽️ Serving Suggestions
Drizzle with warm New England maple syrup and a sprinkle of flaky sea salt for a sweet-savory balance. Serve alongside thick-cut smoked bacon or local breakfast sausage links. Top with a dollop of apple butter or cranberry compote for a seasonal autumnal twist. Pair with a hot mug of strong black coffee or a glass of cold apple cider. For a savory lunch, serve topped with poached eggs and a side of sautéed bitter greens.