Ingredients
Units
Scale
- 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