Alternative Suggestions For Cooking Johnny Cakes
Johnny Cakes are not just for breakfast.  Serve them in place of potatoes for a delightful change!  Put them under your favorite newburg (like lobster) or serve them under creamed chipped beef, chicken a la king, or creamed cod.  You can use them in place of dumplings in a stew.  You can also try spicing the batter with a pinch of ginger, allspice, nutmeg or pumpkin pie spice.    

Yankee Grandmother Cooks Johnny Cakes - Tim Larson: Boston, MA     
This video shows another technique - video  

South County Style Johnny Cakes (Thick)
1 cup Kenyon's White Johnny Cake Corn Meal - order                                           
½ - 1 teaspoons sugar (depending on how sweet you prefer)
½ teaspoon salt
1¼ - 1½ cups of boiling water
Combine dry ingredients in a bowl and mix thoroughly.  Gradually add boiling water to make a ploppy consistency that will drop off the end of a spoon.  By the spoonful, drop onto a well greased, medium hot griddle or fry pan at 340° - 380° for 6 minutes until you see a dark brown ring form around the outside edge.  Drizzle with oil then flip and cook an for additional 5 - 6 minutes.  Don't be afraid to press them down.  South County Johnny Cakes are traditional eaten with just butter.  Most South County folk believe that you should not use maple syrup!    

Newport Style Johnny Cakes (Thin & Crisp) 
1 cup Kenyon's White Johnny Cake Corn Meal - order
½ teaspoon sugar (some prefer to omit sugar)
½ teaspoon salt
1¾ cups milk
Combine all ingredients in a bowl, mix thoroughly.  By the spoonful, pour onto a well greased, hot griddle or fry pan at 380°.  Cook for approx. 3 - 4 minutes until the edges turn lacey and brown.  Drizzle with oil then flip and finish the other side for 3 - 4 minutes.  These are slathered with maple syrup & butter.  

Southwest Style Johnny Cakes - Dick Donnelly: Saunderstown, RI
Sweet, spicy, soft, crunchy, salty - all rolled into one little cake.
In a small bowl mix:
1 cup Kenyon’s Corn Muffin Mix - order
1 egg
1 Tablespoon corn oil
1 heaping Tablespoon of left over sweet corn, drained (optional)
4 Tablespoons med/hot salsa
Approx 1/3 - ½ cup of water
White corn chips (Tostito Round Chips recommended)
With the back of spoon, mix to a thick pouring consistency (as cake mix).  Place by Tablespoon on to hot griddle (around 350° - 360°).  When almost ready to turn, place a round corn chip on top and push down gently, then turn over.  These can stay on the griddle, chip-side-down, for an extended time without over cooking.  Top with sour cream and chives.   

Chocolate Johnny Cakes - Dick Donnelly: Saunderstown, RI
This is really a two batter recipe.
1. In a small bowl or cup: ½ cup of Kenyon’s Corn Bread & Muffin Mix - order
To this dry mix add a small amount of water, milk or root beer (yes, root beer) - just a small amount, increase as needed, and mix with back of spoon to form a smooth batter - not too thick - not too loose.  Set aside.
2. Put 5 or 6 Johnny Cakes on the griddle and let them cook for a while, but do not turn them over at this time - instead, place a chocolate nonpareil on top of each cake. Work quickly and cook only a few cakes at a time so the chocolate doesn’t melt right away.  Place an ice tea spoonful of the corn muffin batter on top, covering the nonpareil.  Now turn - carefully - so the cake doesn’t slide.  Practice this step before calling in the neighbors.   Remove to a platter when the muffin side is brown and before chocolate oozes out.  This one is really great with coffee syrup drizzled on top!  No need for the butter. Then sprinkle a few taps of powdered sugar tapped through a fine sieve.  We always used the old tea strainer.