Johnny Cakes

FREE RECIPE PREVIEW

Ingredients — preview

• 1/2 cup white or yellow corn meal fine or very small coarse
• 1 teaspoon sugar

Preparation — preview

1. 1. Gradually add boiling water to your dry “mix”, mixing with a rubber spatula or wooden spoon until all the meal is moistened, then add half of the milk and continue mixing. You know the consistency is right when there is a loose “plop” of batter off the spoon.
2. 2. Well oil a hot griddle at 340° – 380°. Use a well-seasoned cast iron griddle or Teflon or T-Fal one. Do not use cast aluminum, or the cakes will stick!
3. 3. Spoon batter on to the griddle – one spoonful to a cake. Tap spoon on the griddle to release batter from spoon and to control the shape of the cake. One adjusts the size of the cake by changing the size of the spoon (Ice tea spoon – small; Tablespoon – larger). Leave cake undisturbed until it becomes brown around the edges and firm – then leave a little longer. Place a few drops of corn oil on top of each cake before turning over. Turn cake over and pat down slightly to keep uniform thickness. This side doesn’t need quite so much time to brown. Don't be afraid to press them down. When done remove to platter.