Johnny Cake Recipe

Cornmeal: A coarse flour made from dried corn, essential for the texture and flavor of johnny cakes.

Boiling water: Used to hydrate the cornmeal and create a smooth batter.

Salt: Enhances the flavor of the cornmeal.

Butter: Used for frying the cakes, adding richness and a golden crust.

To achieve a perfectly smooth batter, ensure that the cornmeal is thoroughly mixed with the boiling water before cooking. Gradually adding the water while stirring constantly will help prevent lumps. When frying, make sure the butter is hot enough to create a crispy, golden crust on the johnny cakes. If the skillet isn't hot enough, the cakes may absorb too much fat and become greasy.

• cornmeal - Substitute with polenta: Polenta is also made from ground corn and can provide a similar texture and flavor.

• cornmeal - Substitute with masa harina: Masa harina is a finely ground corn flour used in tortillas and can be used in a pinch, though it will alter the flavor slightly.

• boiling water - Substitute with milk: Using milk instead of water can add a richer flavor and make the Johnny Cake more tender.

• boiling water - Substitute with vegetable broth: This can add a savory depth of flavor to the Johnny Cake.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute, though you may need to adjust the quantity slightly due to its larger grain size.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in frying, though it may alter the flavor slightly.

• butter - Substitute with coconut oil: Coconut oil can be used for frying and will add a subtle coconut flavor to the Johnny Cake.

• Allow the johnny cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled johnny cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the johnny cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the johnny cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the johnny cakes directly from the freezer. You can use a microwave, oven, or skillet. For the microwave, heat on high for 1-2 minutes. In the oven, bake at 350°F (175°C) for 10-15 minutes. For a skillet, cook over medium heat until warmed through, about 3-5 minutes per side.
• Serve hot with your favorite toppings like butter or syrup.

• Preheat your oven to 350°F (175°C). Place the leftover Johnny cakes on a baking sheet. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the Johnny cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a crispy texture, reheat them in a skillet. Heat a small amount of butter or oil over medium heat. Place the Johnny cakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and slightly crispy.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the Johnny cakes in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the cornmeal and salt, and to mix in the boiling water until smooth.

• Skillet: A flat-bottomed pan used for frying the batter until golden brown on both sides.

• Spoon: Used to drop spoonfuls of batter into the skillet.

• Spatula: Used to flatten the batter slightly in the skillet and to flip the johnny cakes.

• Measuring cups: Used to measure out the cornmeal and boiling water accurately.

• Measuring spoons: Used to measure the salt and butter accurately.

• Stove: Used to heat the skillet and cook the johnny cakes.

• Whisk: Used to stir the cornmeal and boiling water together until smooth.

Pre-measure ingredients: Measure out cornmeal, salt, and butter before starting to save time during preparation.

Boil water in advance: Have boiling water ready before you start mixing to streamline the process.

Use a non-stick skillet: A non-stick skillet can make cooking and cleanup faster and easier.

Batch cooking: Cook multiple Johnny Cakes at once if your skillet is large enough to save time.

Preheat skillet: Ensure the skillet is hot before adding the batter to reduce cooking time.