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  Johnny Cakes with Butter



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1 cup fine stone-ground white corn meal
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups boiling water (bring water to a full boil in a pot or teakettle, not the microwave)
1-2 Tablespoons oil for pan
2-4 ounces salted butter, softened

In a mixing bowl combine corn meal, sugar and salt and stir well.
Pour 1 cup water into corn meal and stir to a smooth paste.
Add additional water as needed to form a smooth, heavy batter.
Heat heavy cast-iron pan or griddle over medium-high heat. Lightly oil the surface.
Heat until pan begins to smoke. Drop spoonfuls of batter onto hot griddle.
Quickly and gently use the back of the batter spoon to smooth johnny cake to desired thickness.
Do not disturb at all for 6-8 minutes.
The edge should be brown when the johnny cake is ready to flip.
Just before flipping, drizzle or spritz oil on top if a crispy crust is desired.
Cook additional 4-6 minutes after flipping.
The goal is a crispy outside and creamy texture in the center.
Serve hot with lots of high-quality softened salted butter.

For those with a sweet tooth, try johnny cakes with maple syrup, molasses, sorghum, honey or cane syrup.
Plate the cakes atop a drizzle of syrup and topped with a dollop of butter.

Copyright © 2018 Stefanie Samara Hamblen