The Queen’s Johnnycakes
In this recipe, the johnnycakes (sometimes spelled “jonnycakes”) are thick. Brands of choice for cornmeal are Kenyon’s, Gray’s, and Carpenter’s.
By Yankee Magazine|Dec 13 2006|
The Queen's Johnnycakes
Photo Credit: Madeline PolssIn Barbara’s kitchen bible, the johnnycakes (sometimes spelled “jonnycakes”) are thick and the chowder is thin. Barbara claims that the best purebred white flint corn variety for johnnycakes — Narragansett whitecap — can be grown only in Rhode Island, “like Vidalia onions only grow in Georgia.” Her brands of choice for cornmeal are Kenyon’s, Gray’s, and Carpenter’s.
Yield
about 1 dozen cakes
Total Time
30 minutes
Ingredients
1 cup white flint cornmeal
1/2 teaspoon kosher or sea salt
2 teaspoons sugar
1-1/2 cups boiling water
3 tablespoons milk
3 to 4 tablespoons vegetable oil (or bacon grease)
Instructions
In a medium bowl, whisk together cornmeal, salt, and sugar. Whisk in boiling water until it becomes the consistency of loose mashed potatoes. Whisk in milk. The batter will thicken as it cools. Heat and grease a griddle to medium-high heat (Barbara uses an electric griddle, set at 365°). Place large spoonfuls (about 3 tablespoons) of batter onto the griddle and brown, about 5 minutes on each side.
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