Cornmeal Johnnycakes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/23/24
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 66 mins
Rest Time: 10 mins
Total: 86 mins
Servings: 4 to 6 servings
Yield: 22 (3-inch) cakes

What exactly are johnnycakes? Are they from the North, or are they from the South? They're fluffier than old-fashioned hot water cornbread and very similar to a cornmeal pancake. They happen to be delicious with maple syrup, cane syrup, or Southern sorghum syrup. You can also serve them as a savory bread, along with beans or greens.

Cornmeal johnnycakes in a skillet with maple syrup

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So, the answer to the question is complicated. These cornmeal cakes are identified strongly with Jamaica and parts of the Eastern Caribbean, where they are often served with sautéed salt fish, but they can also be found in the American South and throughout New England, too, and have strong ties to Native American foods. Some think these fried cornmeal "johnnycakes" were originally called journey cakes because they could be packed to eat on long journeys, while others believe they were first called Shawnee cakes after the tribe in the Tennessee Valley; the "johnnycake" is a mispronunciation. According to "The Encyclopedia of American Food and Drink" by John Mariani, the name "Rhode Island johnnycake" first appeared in print in 1739, going back to the Narragansett people, and an 1835 political cartoon by James Akin called johnnycake "the stamina of the South." 

These are delicious and can be as sweet as you like, or not. There's only a little bit of sugar in this recipe, so feel free to adjust it to your liking.

What Is the Difference Between a Johnnycake and Cornbread?

Cornbread is a quick bread that is typically made with cornmeal and all-purpose flour, along with some combination of buttermilk, egg, and/or milk. Johnnycakes, on the other hand, are more like a cornmeal flatbread that some liken to pancakes because they are often cooked on a griddle, but some versions are baked in the oven.

Tips for Making Johnnycakes Recipe

If you are making batches, preheat the oven to 200 F before you begin. Put the finished pancakes on a baking sheet and keep them warm in the oven while you make subsequent batches. 

What You'll Need to Make This Cornmeal Johnnycakes Recipe
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A Great Saucepan
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A Handy Dandy Whisk
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A Nice Pancake Griddle

"These cornmeal johnnycakes are pretty delicious and fun to make with kids. You can teach them how to make the recipe and tell them all about the history of the johnnycakes. These are perfect served with simple ingredients: plenty of butter, maple syrup, honey, or fruit." —Diana Andrews

Cornmeal Johnnycakes on a white platter
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Ingredients

  • 1 1/2 cups milk

  • 1 tablespoon unsalted butter

  • 1/2 cup all-purpose flour

  • 1 cup cornmeal

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1 large egg, lightly beaten

  • Cooking spray, for greasing pan

  • Butter and syrup, garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for johnnycakes gathered

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  2. In a small pot on medium-low heat, add 1 1/2 cup milk with 1 tablespoon unsalted butter and cook until the mixture begins to simmer.

    Milk and butter heated in a saucepan

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  3. Combine 1/2 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl. Whisk to blend. 

    Dry ingredients combined in a glass bowl with a whisk

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  4. Add the hot milk mixture to the dry ingredients and whisk to blend.

    Milk and butter being added to the dry ingredients for johnnycakes

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  5. Whisk in 1 large beaten egg. Let batter sit 10 minutes to hydrate.

    Eggs being whisked in a glass bowl

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  6. Coat a large nonstick or cast-iron griddle or skillet with cooking spray and heat over medium heat until hot. Working in batches, ladle 2 tablespoons of batter per johnnycake onto the pan and spread to about 3 inches in diameter, leaving a few inches of space between. Cook until golden brown on both sides, 11 to 12 minutes total. Spray the pan with a fresh coating of cooking oil between batches.

    Four Johnnycakes being cooked on a skillet

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  7. Serve hot with butter and syrup as for pancakes, or serve them as bread with butter.

    Johnny Cakes in a pile on a skillet with a slice of button on top

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Feeling Adventurous? Try This:

  • Bacon it up! - Fry the johnnycakes in hot bacon drippings and serve with bacon.
  • Decrease the sugar - Decrease or omit the sugar altogether if you prefer a more savory johnnycake.
Nutrition Facts (per serving)
183 Calories
4g Fat
31g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 39mg 13%
Sodium 337mg 15%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 6g
Vitamin C 0mg 0%
Calcium 129mg 10%
Iron 1mg 8%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)