Can I make johnny cakes without boiling water?

Boiling water is traditional and helps create the proper texture by partially cooking the cornmeal. Cold water won't give you the same results, but warm tap water can work in a pinch.

What's the difference between johnny cakes and regular pancakes?

Johnny cakes are made primarily with cornmeal and water, creating a denser, more substantial texture than flour-based pancakes. They're also naturally gluten-free and have a distinct corn flavor.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours ahead. Cover and keep at room temperature, adding a bit of hot water if it becomes too thick.

Why are my johnny cakes too crumbly?

Crumbly cakes usually need more liquid. Add hot water one tablespoon at a time until the mixture holds together when shaped.

Can I bake johnny cakes instead of pan-frying them?

While traditional johnny cakes are pan-fried, you can bake them at 400°F for 15-20 minutes, flipping once. However, you'll miss out on the characteristic crispy exterior that makes them special .

What type of cornmeal works best?

Medium-grind yellow cornmeal produces the best texture. Stone-ground cornmeal adds extra flavor and nutrition, while fine-ground creates a smoother texture.

Johnny Cakes Recipe: Easy Traditional Cornmeal Pancakes

Description

This irresistible Johnny Cakes recipe makes golden, crispy cornmeal cakes that are simple to prepare and perfect for breakfast or side dishes.

Ingredients

Scale

Main Ingredients:

1 cup yellow cornmeal (stone-ground preferred for best texture)
1 teaspoon salt
1 to 1¼ cups boiling water
2–3 tablespoons vegetable oil or bacon fat for cooking

Optional Enhancements:

1 tablespoon sugar (for slightly sweet cakes)
2 tablespoons butter, melted

Substitutions:

Gluten-free: Naturally gluten-free when using pure cornmeal
Dairy-free: Use vegetable oil instead of butter
Vegan: Skip butter and use plant-based oil
Lower sodium: Reduce salt to ½ teaspoon

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Instructions

Mix Cornmeal
Whisk cornmeal and salt in a bowl.
Add Hot Water
Stir in boiling water until a thick, soft dough forms. Add a little more water if needed.
Rest the Batter
Let sit 5–10 minutes so the cornmeal absorbs the liquid.
Heat the Pan
Heat a lightly oiled skillet over medium heat.
Cook the Cakes
Form 3-inch patties and cook 4–5 minutes per side until golden and crispy.

Prep Time: 10m
Cook Time: 15m
Category: Breakfast
Cuisine: American

Nutrition

Calories: 180 calorie
Fat: 7g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g