Classic Southern Cornmeal Johnnycakes

Southern Cornmeal Johnnycakes

These traditional Southern Johnnycakes are hearty cornmeal pancakes fried until crisp and golden. They’re delicious served with stews, meats, or simply topped with butter and a drizzle of syrup.

Ingredients

Cornmeal: 2/3 cup

Self-rising flour: 1/3 cup

Low-fat buttermilk: 1/3 cup

Large egg: 1

Oil for frying: about 3 tablespoons

Directions

1. Combine Dry Ingredients:

In a mixing bowl, stir together the cornmeal and self-rising flour until evenly blended.

2. Add Wet Ingredients:

Pour in the buttermilk and add the egg. Mix just until the batter is smooth and thick but not overly thin.

3. Heat the Oil:

Warm about 3 tablespoons of your preferred frying oil (such as coconut or vegetable oil) in a skillet over medium heat. The oil should be hot before adding the batter.

4. Cook the Johnnycakes:

Drop 1–2 tablespoons of batter into the hot oil for each cake. Fry until the bottom turns golden brown, then flip and cook the other side until both are crisp and fully cooked through.

5. Drain and Serve:

Transfer the finished johnnycakes to a plate lined with paper towels to absorb extra oil. Serve warm and enjoy.