These delectable little fried cornmeal Johnny Cakes are easy, quick and go well with soup, chili and stew.  Or simply enjoy with a little butter and warm syrup.


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 3/4 cup buttermilk
  • 1/2 cup water
  • 1/4 cup melted butter slightly cooled
  • vegetable oil or butter for frying


  • In a medium bowl whisk together the flour, cornmeal, baking powder, sugar and salt.
  • In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined. Add the dry ingredients to the wet ingredients, stirring just until combined.
  • Heat 1 tablespoon vegetable oil in a large cast iron skillet or griddle over medium heat. Add about 1/4 cup of batter for each cake to the pan.
  • Cook until bubbles form on the top and the edges are a deep golden brown. Then flip with a spatula and cook until the other side is golden brown. Move to paper towels. For best results, serve promptly.


  • These are best served hot from the pan while the edges are crispy. To keep the hoe cakes warm and crispy while you fry them, place them on a rimmed baking sheet in a 250-degree oven.
  • You can make your own buttermilk by mixing 3/4 cup of milk (maybe a scant less) with 2 teaspoons of lemon juice or white vinegar and letting it sit for 5 minutes before proceeding with the rest of the recipe.
  • It is best to reheat the cakes by wrapping them in foil and placing them on a baking sheet. Heat in the oven at 350 degrees for 6-7 minutes.
  • To elevate this recipe to a new level, fry the cakes in bacon fat. This gives them a slightly smoky flavor and extra crispy edges.


Calories: 226kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 338mg | Potassium: 128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 274IU | Calcium: 97mg | Iron: 2mg


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