Johnny Cakes originated with Indigenous peoples of North America, who made cornmeal cakes from maize long before European settlement. Colonists adopted the tradition, and the cakes became an early American staple – portable, easy to prepare and filling. This modern version adds flour, egg and baking powder to the traditional base.
Ingredients:
1½ cups milk
1 T. unsalted butter
1 cup cornmeal
½ cup flour
2 T. sugar
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
Butter for griddle/saucepa
In a small saucepan, warm the milk and butter over medium-low heat, stirring occasionally until the butter has melted and the mixture is just beginning to simmer.
Remove from the heat.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Slowly pour in the warm milk mixture, whisking until smooth. Stir in the beaten egg until fully incorporated.
Allow the batter to stand for about 10 minutes so the cornmeal can absorb the liquid and soften.
Lightly grease a griddle or nonstick skillet and heat over medium heat. Spoon about 2 tablespoons of batter onto the hot surface for each Johnny Cake, gently spreading the batter into circles about 3 inches in diameter.
Cook until the edges appear set and the bottoms are golden brown. Flip and continue cooking until the second side is golden and the centers are cooked through.
Serve warm with butter and maple syrup or drizzle with honey if desired.
Recipe by North Dakota Living test kitchen
