Classic Southern Cornmeal Johnnycakes
Description:
Johnnycakes are a cherished old-fashioned Southern favorite — crispy on the outside, tender and slightly grainy inside, with a rich corn flavor that’s both rustic and comforting. They were originally made by early settlers as a simple cornmeal flatbread, cooked on griddles or cast-iron skillets. Today, they’re enjoyed as a breakfast or side dish with butter, honey, or syrup — or served savory with fried fish, greens, or chili.
Ingredients
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1 cup yellow cornmeal
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½ teaspoon salt
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1 teaspoon sugar (optional)
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1 cup boiling water
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½ cup milk or buttermilk
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2 tablespoons melted butter (plus extra for frying)
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½ teaspoon baking powder (optional, for fluffier texture)
Instructions
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