Johnny Cakes – There’s something about Johnny Cakes that feels like a warm hug from history. The first time I made them, I wasn’t chasing nostalgia or trying to connect with the past—I was just trying to figure out what to do with a bag of cornmeal that had been sitting in my pantry for, well, too long.
I remembered hearing about Johnny Cakes as a kid, probably from an old TV show or one of those “back in my day” stories my grandparents loved to tell. So, I Googled a recipe, whipped up a batch, and suddenly it felt like I’d unlocked a piece of culinary history. The crispy edges, the tender middle, the unmistakable nuttiness of cornmeal—these little cakes were simple but so satisfying.
Now, they’re a staple in my kitchen. Sometimes they’re breakfast with a drizzle of syrup, other times they’re a savory side with chili or fried chicken. And let’s be real, cooking them in a cast iron skillet with sizzling pork fat feels like a mini time-travel moment. It’s food that grounds you, you know?
Why You’ll Love This Johnny Cakes Recipe?
Johnny Cakes are one of those recipes that surprise you with how good they are. Here’s why they’re worth a spot in your kitchen:
- Simple ingredients, big payoff: A few pantry staples turn into something magical.
- Crispy and tender: The perfect balance—crispy edges and soft, fluffy centers.
- Sweet or savory: You can pair them with syrup, bacon, or even use them as a soup sidekick.
- Rooted in history: They’re a classic for a reason—people have been loving these for generations.
Ingredient Notes:
The beauty of Johnny Cakes lies in their simplicity, but every ingredient does some heavy lifting. Let’s talk about what makes them shine:
- Cornmeal: The star of the show. It gives Johnny Cakes their signature texture and a slightly nutty flavor.
- Flour: Balances out the cornmeal and helps hold everything together.
- Baking powder: Adds a bit of fluff so they don’t end up dense.
- Eggs: These add richness and keep the batter from falling apart.
- Milk or buttermilk: Buttermilk adds a nice tang, but regular milk gets the job done too.
- Pork fat: This is where the magic happens. Bacon grease or lard adds depth and that irresistible crispiness.
- Butter: It’s the finishing touch, making those edges golden and oh-so-good.
Pro Tip: If you’re feeling fancy, sprinkle in a pinch of cayenne or some grated cheese for a savory upgrade.
How To Make Johnny Cakes?
Making Johnny Cakes is straightforward, but the little details make a big difference. Here’s how it’s done:
- Whisk the dry ingredients:
Start by mixing the cornmeal, flour, baking powder, and salt in a medium bowl. This keeps the leavening evenly distributed, so your cakes cook up light and fluffy. - Mix the wet ingredients:
In another bowl, beat the eggs, then add the milk and water. Pour this mixture into the dry ingredients and stir until just combined. Don’t overmix—it’s okay if the batter looks a little lumpy. - Heat the skillet:
Melt the pork fat and butter in a cast iron skillet over medium-high heat. You’ll know it’s ready when it starts to shimmer. (And let’s be honest, the smell alone is worth the effort.) - Cook the cakes:
Use a ¼-cup measuring cup to scoop the batter into the skillet. Don’t overcrowd the pan—give each cake some breathing room. Cook for about 5 minutes on each side, until they’re golden and crispy. - Repeat and serve:
Transfer the cooked Johnny Cakes to a plate lined with paper towels, then repeat with the rest of the batter. Serve them hot with your favorite toppings.
Storage Options:
Johnny Cakes are best fresh off the skillet, but if you’ve got leftovers (lucky you), here’s how to store them:
Want To Save This Recipe?
- Refrigerator: Keep them in an airtight container for up to 3 days. Reheat in a skillet to bring back the crispiness.
- Freezer: Stack them with parchment paper between each one and store in a zip-top bag for up to 2 months. Reheat in the oven or toaster oven for best results.
Variations and Substitutions:
Johnny Cakes are super versatile, so don’t be afraid to get creative. Here are some ideas:
- Sweet: Add a tablespoon of sugar or a drizzle of honey to the batter, then top with maple syrup or fresh berries.
- Savory: Mix in chopped herbs, shredded cheese, or even crumbled bacon.
- Dairy-free: Use almond milk or oat milk instead of regular milk.
- Gluten-free: Swap the flour for a gluten-free blend—just make sure it has a binder like xanthan gum.
What to Serve with Johnny Cakes?
These little cakes can hold their own, but they’re even better with the right accompaniments:
- For breakfast: Pair them with syrup, honey, or a dollop of whipped butter.
- As a side: Serve them with fried eggs, crispy bacon, or sausage links.
- With soup: They’re perfect for dunking into hearty stews, chili, or clam chowder.
- Simple and classic: A smear of butter and a sprinkle of sea salt is all you need.
Frequently Asked Questions:
Can I make Johnny Cakes without pork fat?
Absolutely. Butter or vegetable oil works fine, but pork fat gives them that classic, savory flavor.
Are Johnny Cakes the same as pancakes?
Not exactly. They’re denser and crispier, thanks to the cornmeal, and have a nuttier flavor.
Can I prep the batter ahead of time?
It’s better to mix it fresh, but you can combine the dry ingredients ahead of time to save a step.
Johnny Cakes is proof that simple recipes can still feel special. They’re crispy, comforting, and versatile enough for any meal. Whether you’re serving them sweet, savory, or somewhere in between, they’re sure to hit the spot. Give them a try, and let me know how they turn out! Did you add your own twist? I’d love to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Johnny Cakes
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- ¾ cup whole milk or buttermilk
- ¼ cup water
- ½ cup pork fat rendered lard, bacon grease, or vegetable oil
- 2 tablespoons unsalted butter
Instructions
Prepare the dry ingredients:
- In a medium mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and kosher salt. Whisk thoroughly to ensure the baking powder is evenly distributed.
Mix the wet ingredients:
- In a separate small bowl, beat the eggs until well blended. Add the milk (or buttermilk) and water to the eggs, mixing until combined. Pour the wet mixture into the dry ingredients, stirring gently until a thick, slightly lumpy batter forms. Avoid overmixing to prevent the cakes from becoming dense.
Heat the skillet:
- Place a cast iron skillet over medium-high heat. Add the pork fat and butter to the skillet, allowing them to melt and heat until shimmering. This step ensures the cakes will achieve their signature crispy edges.
Cook the Johnny Cakes:
- Using a ¼-cup measuring cup, scoop the batter into the hot skillet, spacing each portion to avoid crowding. Gently spread the batter into rounds if necessary. Cook for approximately 5 minutes per side, or until each cake is golden brown and crisp.
Repeat the process:
- Transfer the cooked Johnny Cakes to a plate lined with paper towels to absorb excess oil. Continue cooking the remaining batter, adding more pork fat or butter to the skillet as needed.
Serve:
- Serve the Johnny Cakes warm with your choice of toppings or accompaniments. They pair well with both sweet and savory options.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
