Classic Southern Cornmeal Johnnycakes Recipe

Ingredients:

• 1 cup cornmeal
• 1 cup milk (or buttermilk for extra flavor)
• 1 large egg
• 1 tablespoon sugar (optional, for sweetness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (optional)
• 1/2 teaspoon salt
• 2 tablespoons melted butter (plus extra for frying) or vegetable oil

Instructions:

1. Mix Dry Ingredients: In a mixing bowl, combine the cornmeal, baking powder, baking soda (if using), sugar, and salt.
2. Combine Wet Ingredients: In another bowl, whisk together the milk, egg, and melted butter.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick; if it’s too thick, add a bit more milk to achieve your desired consistency.
4. Heat the Griddle/Pan: Heat a skillet or griddle over medium heat and add a little butter or oil to coat the surface.
5. Cook the Johnnycakes: Using a ladle or measuring cup, pour batter onto the hot skillet, forming small pancakes (about 3 to 4 inches in diameter). Cook until bubbles form on the surface and the edges look set, about 3–4 minutes.
6. Flip and Cook: Carefully flip the Johnnycakes and cook for another 2-3 minutes on the other side until golden brown.
7. Serve: Serve warm with butter and syrup, honey, or your favorite toppings. They also pair well with savory toppings like fried eggs or chili.

Tips:

• For an extra kick of flavor, consider adding a pinch of cayenne pepper or some chopped green onions to the batter.
• Johnnycakes can be made ahead and reheated in a toaster or under the broiler for a few minutes.

Enjoy your delicious Southern cornbread Johnnycakes!