Corn. A staple in many different cultures. I grew up eating corn as cornbread, grits, corn on the cob, and as Johnnie cakes. While many New Englanders claim that Johnnie cakes originated in Rhode Island, it is often credited to the indigenous people of America. Introduced to Johnnie cakes from my dad, he’s from Pikeville, Kentucky. Corn for him growing up was a staple used in all the different ways. Super affordable and super versatile.
What is a Johnnie cake you ask? The easiest way to describe a Johnnie cake would be similar to a pancake only made with cornmeal. And if you’re wondering what the difference is between a Johnnie cake and cornbread, cornbread rises and turns more into an actual bread whereas Johnnie cakes are flat. Either option, they’re both best served being dunked in a glass of milk (or buttermilk), if you ask my dad. My go-to is pairing them with beans and greens, or also with an egg! The options really are endless. However, what’s non-negotiable? Johnnie cakes (and cornbread for that matter) are not sweet. This is not a subject you can debate with my dad.
I only recently started getting in the kitchen experimenting to create my own recipes. I’ve always been one to follow a recipe to a tee. As the years have gone by I’ve started to do a little experimenting on my own. Low and behold I’m creating my own recipes. Johnnie cakes: a recipe that from my family and one I’ve been wanting to write down. This is a recipe that sometimes people may not write down because they’ve made it so many times. However, I wanted to be able to not only share with others, but have a go-to version.
This recipe is actually from my dad. My exact words to him: “Write it down. I want to be able to go back and reference the recipe, but also so that we have it as a record.” The one good thing in quarantine, my dad wrote his recipe down. One challenge during quarantine, not being able to find certain ingredients. If you find yourself without baking powder, you can combine 1/2 teaspoon of cream of tartar with 1/4 teaspoon of baking soda. While not everyone has cream of tartar, it is a great item to have on hand if you bake a lot. However, you can also combine 1/4 teaspoon of baking soda with a teaspoon of vinegar or lemon juice. Great to have options and consider how cool science/baking is!
I made these Johnny Cakes with the cream of tartar and baking soda substitute (for my baking powder) and they turned out phenomenal. I shared some with my neighbor and introduced him to Johnnie Cakes for the first time. And this weekend I was due for some more. Love making up a batch and freezing them for when I feel like a Johnnie Cake. If you’ve followed me for some time, just know that I LOVE freezing bread items to have on hand whenever you feel like you’re in the mood.)
So without further ado, from my dad to me, and from me to you, the Kimberlain family recipe for Johnnie Cakes. Couldn’t be better timing than a week before Father’s Day. Although my dad already knows how to make Johnnie Cakes, he probably will like a few of my frozen cinnamon rolls. Let me know if you make any Johnnie Cakes for your dad.
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Johnnie Cakes
What is a Johnnie cake you ask? The easiest way to describe it would be a pancake only made with cornmeal. I present to you: The Kimberlain family recipe for Johnnie Cakes.
- Total Time: 15
- Yield: 6 1x
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 eggs
- 1/4 cup canola oil
- 2/3 cup milk (skim, 1%, 2%, or 4%)
- Canola Oil or Butter for cooking
Instructions
- Combine all the dry ingredients in a large mixing bowl and mix completely.
- Put 2 eggs in a bowl and beat, add milk and mix, then add 1/4 cup canola oil and whisk until all combined.
- Pour the liquid mixture into the dry ingredients and mix thoroughly.
- Melt – in a cast-iron skillet or on a griddle, melt 1 tbsp butter (or a drizzle of canola oil). Spoon a tablespoon of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter or canola oil on the bottom of the skillet or griddle when making these so they soak up the flavor. With this mixture I get a total of 12 Johnnie Cakes.
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Notes
*As mentioned, eat as is, with a glass of milk (or buttermilk), with beans and greens, or with a fried egg.
*Many recipes online do use sugar and make the Johnnie Cakes just a tad sweet. I’ve always had cornbread and Johnnie Cakes more savory. It’s the way my dad was raise and how this recipe was passed on from generation to generation. And again, if you want to debate with my dad, it’s not up for debate. He wins. Savory it is.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Cuisine: American
1 thought on “Johnnie Cakes”
Thanks for sharing this family recipe. Can’t wait to make these!