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Johnnycakes

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 1/2 cups fine or medium-grind cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups boiling water
  • 1/2 cup buttermilk or whole milk or more as needed
  • 2 tablespoons butter, melted
  • 1 cup fresh or thawed frozen corn kernels
  • Neutral oil (like grapeseed or corn) for frying

Instructions

  1. Heat the oven to 200°F. Combine the cornmeal, salt, pepper, and boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
  2. Stir in the buttermilk a little at a time until the batter is spreadable but still thick. Stir in the melted butter and corn.
  3. Put a large skillet or griddle (preferably cast iron) over medium heat. After 2 or 3 minutes, add a thin film of oil and let it get hot. Working in batches, spoon the batter onto the skillet or griddle, making any size pancakes you like. Cook until bubbles appear and burst on the top and the underside is golden brown, 3 to 5 minutes; flip and cook on the other side until golden. Transfer the cooked cakes to the oven to keep warm and continue with the next batch. Serve warm.

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Recipe variations

Cheddar-Scallion Johnnycakes
Substitute 1/2 cup grated cheddar and 1/2 cup chopped scallions for the corn.

Spiced Johnnycakes
Add 1 tablespoon curry powder or chili powder along with the boiling water. For some extra heat, stir in some minced jalapeño along with the corn.

Maple-Walnut Johnnycakes
Substitute 1/2 cup chopped walnuts (or any nuts) and 2 tablespoons maple syrup for the corn. Some chopped fresh or dried fruit is a good addition here as well.

Olive and Dried Tomato Johnnycakes 
Substitute 1/3 cup each chopped olives and dried tomatoes for the corn. If you like, stir in 1/4 cup chopped fresh basil or parsley or 1 tablespoon chopped fresh rosemary or thyme.

Shrimp and Grits Cakes
Substitute grits for the cornmeal. Stir in 1 cup chopped raw shrimp and 1/2 teaspoon (or more) cayenne along with the boiling water. Substitute 1/2 cup chopped scallions for the corn.