Description
Johnny Cakes, also known as Hoecakes, are a delightful Southern staple featuring a crispy exterior and tender, slightly sweet interior. Made from a simple batter of cornmeal, flour, and buttermilk, these skillet-cooked griddle cakes are perfect for breakfast or brunch, served warm with butter, honey, jam, or maple syrup.
Ingredients
Dry Ingredients
- 1 cup (5 oz) all-purpose flour (scoop and level to measure)
- 1 cup (5.6 oz) fine cornmeal
- 1 Tbsp granulated sugar
- 1 Tbsp baking powder (preferably aluminum free)
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup buttermilk
- 2/3 cup whole milk
- 2 large eggs
- 1/4 cup rendered bacon drippings (or butter, melted)
For Cooking
- 3 1/2 Tbsp vegetable oil (for skillet, divided)
Instructions
- Preheat Skillet: Heat a 12-inch cast iron skillet or cast iron griddle over medium-low heat to ensure even cooking without burning.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt until well combined to create a uniform dry base.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk buttermilk, whole milk, eggs, and rendered bacon drippings until blended thoroughly. Note that the drippings may clump slightly, which is normal.
- Make Batter: Pour the wet ingredients into the dry mixture, then whisk just until combined. The batter should remain slightly lumpy. Let it rest for 1 minute to hydrate.
- Prepare Skillet with Oil: Add 1 tablespoon of vegetable oil to the warmed skillet, spreading it evenly to prevent sticking.
- Cook Johnny Cakes: Pour about 1/4 cup of slightly heaping batter per cake into the skillet, forming three to four rounds approximately 3 1/2 inches in diameter. If the batter is thick, gently spread to shape.
- Brown First Side: Cook the cakes until the bottom side turns golden brown. Adjust the burner temperature if they brown too quickly or too slowly to ensure thorough cooking.
- Flip and Cook Other Side: Carefully turn the cakes over and cook until the opposite side is golden brown and the cakes are cooked through.
- Repeat and Serve: Transfer cooked cakes to a wire rack to cool slightly while repeating the cooking process with remaining batter and oil. The last batch will need only about 1/2 tablespoon of oil. Serve warm with butter, honey, jam, or maple syrup as desired.
Notes
- Use a cast iron skillet or griddle for best results, as it provides even heat and prevents sticking.
- Resting the batter briefly helps to hydrate the cornmeal and flour for better texture.
- Cooking over medium-low heat prevents burning and ensures the cakes cook through evenly.
- Bacon drippings add a rich flavor but can be substituted with melted butter for a milder taste.
- Adjust cooking temperature as needed based on your stove to achieve the perfect golden brown crust.
- Serve immediately for the best taste and texture, though leftovers can be reheated on a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Southern American
