When I began my journey to make a comfort food from every state, I knew some states would be a challenge. States like Texas, Illinois, and New York are rich in iconic foods, while midwestern states tend to have a lot of overlap. Never did I dream that making Rhode Island Johnnycakes open such a can of worms. Nevertheless, I persevered, and came up with a simple recipe that can be adapted to your culinary whims.
Tips for Making Johnnycakes
There is much dispute over whether indigenous folks or pilgrims came up with these treats. They contain corn, a crop endemic to North America, and wheat, which is endemic to Europe. While Johnnycakes (or hoe cakes) are made all over the US, Rhode Islanders take particular pride in theirs. Most common recipes use plain yellow cornmeal, but in RI white corn, in particular whitecap flint cornmeal, rules the day. Some people use boiling water, some people use cold milk. Other people like them thick and cakey, while some like them thin and crunchy.
At the end of the day, a johnnycake is a cornmeal pancake. Crumbly and buttery, with a crisp edge, they have a very classic, sturdy sensibility. Enjoy them much as you would a pancake, with syrup or jam, and cooked to your liking. Even better, johnnycakes reheat beautifully in a toaster oven or back on the griddle.
How to Make Johnnycakes
Johnnycakes
Equipment
- Cast iron skillet
- Mixing bowl
- Mixing spoon
- Measuring cups
- Measuring spoons
- spatula
- whisk
Ingredients
- 1 c all-purpose flour
- 1 c white cornmeal preferably Kenyon's Grist
- 2 ½ tsp baking powder
- 1 tsp salt
- 2 eggs
- ¾ c milk
- ¼ c water
- 2 tbsp butter
- 2 tbsp bacon grease
Instructions
- In a large bowl, whisk together all dry ingredients.
- In a large measuring cup, or smaller bowl, whisk together eggs, water, and milk
- Add the milk and eggs to the dry mix, and stir until mostly smooth (the cornmeal will produce some bumps)
- Heat the butter and bacon grease in your cast iron skillet over medium until the butter has melted.
- Fill the pan with cakes of your desired thickness and size (a measuring cup helps with you).
- Cook until the cakes are golden brown (about 4-5 minutes per side).
- If you have more batter once a single batch is done, add more butter and bacon grease, then repeat the last two steps until all batter is used up.
- Enjoy with maple syrup, fruit, or your other favorite breakfast topping.
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