Ingredients:

  • 1 cup fine white cornmeal (130g)
  • 1 cup whole milk (240ml), warmed slightly
  • 1/2 cup boiling water (120ml)
  • 1 tablespoon granulated sugar (15g, optional)
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon Kosher salt (3g)
  • 2 tablespoons unsalted butter (30g), melted and cooled
  • 1 large egg, lightly beaten
  • 2–3 tablespoons vegetable oil or lard, for cooking

Instructions:

  1. Combine Dry Ingredients: Whisk the cornmeal, sugar (if using), baking powder, and salt together in a medium bowl.
  2. Add Boiling Liquid: Carefully pour the boiling water into the dry mixture while stirring continuously with a wooden spoon. This creates a thick slurry or 'scalding'.
  3. Incorporate Milk: Gradually whisk in the warmed milk until the mixture is smooth and resembles a thin pancake batter.
  4. Rest the Batter (Mandatory): Cover the bowl and allow the batter to rest at room temperature for a minimum of 30 minutes. This ensures the cornmeal fully hydrates.
  5. Finish the Batter: After resting, whisk in the melted butter and the beaten egg. The batter should be thin enough to pour easily. If it is too thick, add 1–2 tablespoons of additional milk.
  6. Preheat the Pan: Place a heavy-bottomed frying pan or griddle over medium-low heat. Add 1 tablespoon of cooking oil or fat. The heat must be low to allow for slow crisping.
  7. Portion and Cook: Drop the batter onto the hot pan using a small measuring spoon (about 2 tablespoons per cake). Spread the batter slightly to create thin cakes (roughly 3 inches wide). Do not overcrowd the pan.
  8. Cook the First Side: Cook for 4–6 minutes until bubbles form, and the edges look dry and deeply golden brown. Flip the cakes carefully.
  9. Finish Cooking: Cook the second side for 3–4 minutes until fully cooked through and golden brown. Remove the cooked Johnny Cakes to a warm plate, adding more fat to the pan as needed between batches. Serve immediately.