I’m sure you’ve heard the phrase “less is more.”
This idea of simplicity can apply to a lot of things, and I love when we can associate it with food. Specifically a recipe as simple a johnnycakes.
Johnnycakes are a perfect example of a less is more meal. We’re talking only a couple of Ingredients and one pan. But the results are fantastic – little cornmeal patties that are crunchy on the outside, soft within, and totally snackable for a variety of meals and occasions. And they are sooo easy to make!
What Is a Johnnycake?
A johnnycake is simply a cornmeal cake griddled in a skillet or on a griddle. You can think of it as a thicker and denser pancake but made out of cornmeal.
To make johnnycakes, you only need two main ingredients: corneal and water — though some salt and sugar are highly suggested when making the batter. Unlike yeast-risen breads or even pancakes, no leavening agent is used in johnnycakes, meaning you don’t even need baking soda or baking powder.
Cornmeal is inexpensive, and water is nearly free, which means johnnycakes are very inexpensive to make.
They also happen to be a gluten-free food, or at least gluten-friendly. If you require gluten-free foods, buy cornmeal that specifically says gluten-free, as some boxed versions are processed in factories where wheat may also be processed.
About Johnnycakes
Johnnycakes are also known as or spelled as johnny cake, shawnee cake, johnny bread, and journey cake. I call it satisfying.
Johnnycakes are hardly new. They are actually believed to predate pancakes. Johnnycakes date to at least the 1700s and are American in origin. But they are also popular in the Caribbean. In fact, I first had them while visiting Sint Maarten.
Finally, johnnycakes can be made savory or sweet. The recipe below is on the savory side. To make them sweet, simply add more sugar or sweetener of your choice.
Easy Homemade Johnnycakes Recipe
- 2 cups cornmeal
- 2 cups boiling water
- 1 teaspoon salt
- 1 teaspoon sugar
Step 1: In a bowl combine all ingredients in and stir well. The cornmeal to water ratio is 1:1, so make more or less if desired. For example, for a small batch use 1 cup of cornmeal and cup of boiling water. For a larger batch, go with 3 cups of each, and so forth. Also note that you can play with the ratios. For denser johnnycakes, use less water, or add more for a thinner cake.
Step 2: Let batter sit for about 10 minutes. This will help the cornmeal absorb the water.
Step 3: Heat a pan over medium low. I recommend a skillet that is 10 inches or larger. Stainless steel, cast iron, or non-stick all work great.
Step 4: Add 1 tablespoon of butter or vegetable oil. When butter sizzles, plop small mounds of the johnnycake batter in pan. I like to use a dough scooper for this.
Step 5: Let cook for 10 minutes, then flip and cook for 10 more
Congratulations! You’ve just made delicious, versatile johnnycakes. I like to serve these with maple syrup for a sweet approach, or you can have them as a side like a biscuit with any meal.
