JOHNNYCAKES
This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
- In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.
Nutrition Facts : Calories 116 g, Fat 7 g, Protein 2 g
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frank roszel
[email protected]These johnnycakes were the perfect breakfast. They were light and fluffy, and they kept me full all morning.
Karina Lutchemee
[email protected]I'm allergic to corn, so I made these johnnycakes with almond flour. They turned out great!
Nuree Alom
[email protected]These johnnycakes were a bit too dense for my taste. I think I would use less flour next time.
Chris Daniel's
[email protected]I made these johnnycakes for a potluck, and they were a big hit! Everyone loved them.
Christian Cunningham
[email protected]These johnnycakes were just okay. They weren't bad, but they weren't anything special either.
eyob tiklu
[email protected]I've never had johnnycakes before, but I'm glad I tried this recipe. They were easy to make and tasted great!
Denver Dyson
[email protected]These johnnycakes were a disappointment. They were dry and crumbly, and they didn't have much flavor.
darin newman
[email protected]I'm not a huge fan of johnnycakes, but these were actually pretty good. They were light and fluffy, and the flavor was nice.
Wanu Msheba
[email protected]These johnnycakes were delicious! I served them with pulled pork and coleslaw, and they were the perfect side dish.
Ankita Yadav
[email protected]I made these johnnycakes for my family, and they loved them! They're so simple to make, and they're a great way to use up leftover cornmeal.
Ebrahim Mulla
[email protected]These johnnycakes were a bit too dry for my taste. I think I would add a little more milk or buttermilk next time.
Amanda Korhonen
[email protected]I've been making johnnycakes for years, and this recipe is by far the best. The cakes are light and fluffy, with a slightly crispy exterior. I love that I can use all-purpose flour instead of cornmeal.
Shakur K40
[email protected]These johnnycakes were a hit! They were so easy to make and turned out perfectly. I served them with butter and maple syrup, and they were delicious.