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This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.

Everyday Food, March 2004

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

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Directions

Instructions Checklist
  • In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.

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  • In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.

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Reviews (1)

Rating: Unrated
07/24/2010
This is our favorite recipe for Johnny cakes! They do seem to soak up more than 3 T. of oil, but we only eat it once in a while . I make the dry mix and take it camping with us. Just add the water at camp and cook in your cast iron skillet!