Ingredients:

  • 1 cup Fine Cornmeal (160 g), preferably stone-ground fine meal
  • 1 cup Boiling Water or Milk (240 ml)
  • 2 Tbsp Granulated Sugar (25 g)
  • 1/2 tsp Salt (3 g)
  • 1/2 tsp Baking Powder (2.5 g), optional
  • 1 large Egg, lightly beaten, room temperature
  • 1/2 cup Whole Milk or Buttermilk (120 ml)
  • 2 Tbsp Melted Unsalted Butter (30 g), plus extra for greasing the pan

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, sugar, salt, and baking powder (if using).
  2. Scald the Meal: Bring the 1 cup (240ml) of liquid (water or milk) to a rolling boil. Immediately pour the boiling liquid directly over the dry cornmeal mixture.
  3. Mix Thoroughly: Stir rapidly with a wooden spoon or whisk until a very thick, porridge-like consistency is achieved and no dry pockets remain. This partially cooks the cornmeal, eliminating grittiness.
  4. Rest the Batter: Cover the bowl with a clean tea towel and allow the mixture to rest at room temperature for at least 30 minutes (or up to 1 hour). The cornmeal must swell and absorb the moisture for a smooth texture.
  5. Add Remaining Wet Ingredients: Once rested, whisk in the lightly beaten egg, the remaining 1/2 cup (120ml) of milk/buttermilk, and the 2 Tbsp (30g) of melted butter.
  6. Check Consistency: The batter should be thick, but easily spooned, similar to traditional pancake batter, but slightly denser. If it is too stiff, add milk, one tablespoon at a time, until the desired consistency is reached. Do not over-mix.
  7. Preheat the Griddle: Heat your cast iron skillet or griddle over medium-low heat. This is crucial for cooking the dense cakes through. Add enough butter or oil to lightly coat the cooking surface.
  8. Portion the Cakes: Drop the batter onto the hot griddle using a small scoop (about 1/4 cup per cake). Do not crowd the pan.
  9. Shape and Flatten: Gently use the back of the spoon or ladle to spread the batter into thin discs, about 1/8 to 1/4 inch thick.
  10. Cook First Side: Cook for 3 to 5 minutes until the bottom is a deep golden brown and the edges look set.
  11. Flip: Flip carefully and cook the second side for another 3 to 4 minutes until golden brown and cooked through.
  12. Serve: Transfer the cooked Johnny Cakes to a warmed plate and repeat with the remaining batter, ensuring you refresh the butter/fat between batches.