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Alternative Suggestions For Cooking Johnny Cakes...
Serve Johnny Cakes in place of potatoes for a delightful change!
Serve them under your favorite newburg (like lobster), creamed chipped beef or chicken a la king, creamed cod or as dumplings in stew.
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 - which are thick
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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 - which are thin and crisp
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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
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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 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
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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. |
