Cornmeal Johnnycakes With Syrup or Honey Are a Must-Do Once in Awhile
Okay, I might be dating myself here, but when I was in my 20s, it was all about going back to the land, homesteading, and embracing a simpler way of life. Picture this: a log cabin nestled on a hillside with 60 acres of our own land, a woodstove crackling in the corner, and a young wife and mom cooking up meals in a cast iron frying pan. That was me! Among the many rustic dishes that graced our table, Johnnycakes were a favorite. There’s something special about the golden crispiness of these cornmeal cakes, fresh off the griddle, that takes me right back to those days. Whether it was breakfast or a quick snack, Johnnycakes were always a hit, especially when drizzled with maple syrup or honey. And yes, it’s true—I cooked them on an actual woodstove! It was all part of the charm and nostalgia of that homesteading life, and even today, I love revisiting those memories by making Johnnycakes.
Did You Know?
Johnnycakes, also known as hoecakes, have a long history in American cuisine dating back to Native American cooking. They were originally made with just cornmeal, water, and salt, and cooked on a flat hoe over an open fire. Fun fact: Johnnycakes were a staple food for early settlers and are still enjoyed in various regions across the United States today!
Yield: 4 servings
Ingredients:
- 2 cups cornmeal
- 2 cups boiling water
- 1 teaspoon salt
- 4 tablespoons butter (2 for the batter and 2 for cooking)
- Maple syrup or honey for serving
Instructions:
Prepare the Batter: In a medium bowl, combine the cornmeal and salt. Gradually stir in the boiling water until a thick batter forms. Add 2 tablespoons of butter and mix until melted and well incorporated.
Personal Tip: Adding the butter while the batter is still warm helps it melt smoothly and infuses the Johnnycakes with rich flavor.
Cook the Johnnycakes: Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Drop spoonfuls of batter onto the skillet and flatten slightly. Cook until golden brown on each side, about 3-4 minutes per side. Repeat with remaining butter and batter.
Personal Tip: Don’t overcrowd the skillet; cooking the Johnnycakes in small batches ensures they cook evenly and get that perfect golden crust.
Serve: Serve warm with maple syrup or honey.
Personal Tip: For a special treat, warm the syrup or honey before serving to enhance the flavors and give your Johnnycakes a cozy, comforting touch.
Nutritional Information (Per Serving):
Calories: 300, Protein: 5g, Carbohydrates: 40g, Fiber: 5g, Net Carbohydrates: 35g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 400mg, Sugars: 3g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Cornmeal: Use fine or medium-ground cornmeal for the best texture in your Johnnycakes. Stone-ground cornmeal can add a bit more texture and flavor.
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Adding Flavor: For a savory twist, add a pinch of garlic powder or finely chopped fresh herbs like chives or parsley to the batter.
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Consistent Sizes: Use a spoon or small ice cream scoop to drop even-sized spoonfuls of batter onto the skillet for uniform cooking.
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Oil Alternatives: If you prefer, you can use vegetable oil or olive oil instead of butter for cooking the Johnnycakes.
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Keeping Johnnycakes Warm: If making a large batch, keep the cooked Johnnycakes warm in a preheated oven at 200°F (93°C) while you finish cooking the rest of the batter.
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Serving Suggestions: Serve Johnnycakes with a variety of toppings such as fresh fruit, whipped cream, or a sprinkle of powdered sugar for a delicious variation.
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Leftover Johnnycakes: Store any leftover Johnnycakes in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.
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Freezing Tips: Freeze cooked Johnnycakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven or toaster for a quick breakfast option.
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Cost-Saving Tips: Buy cornmeal in bulk when it's on sale and use store-brand butter to cut costs without sacrificing quality.
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Historical Twist: For an authentic touch, try cooking Johnnycakes on a cast iron griddle. The even heat distribution and natural non-stick properties of cast iron can enhance the flavor and texture.
Cooking on a Woodstove: The Ultimate Kitchen Experience
There’s something magical about cooking on a woodstove. The steady warmth, the gentle crackle of burning wood, and the slow, even heat that gives food a unique flavor—it all adds up to a truly satisfying kitchen experience. I loved cooking on my old woodstove, especially during the colder months when its warmth filled the cabin. Whether it was Johnnycakes, a pot of soup, or even baking bread, the food just seemed to taste better. There’s a connection to tradition and simplicity that’s hard to replicate with modern appliances, making those meals cooked on a woodstove unforgettable.