Johnny Cakes
These Johnny Cakes are a delightful combination of cornmeal and flour, cooked to golden perfection in pork fat for a crispy, tender treat. Serve them sweet or savory for a versatile dish that pairs well with any meal.
15 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent such as xanthan gum. Ensure that all other ingredients, particularly the baking powder and pork fat, are certified gluten-free.