JOHNNYCAKES
About twelve 3-inch cakes
These corn cakes are crusty on the outside, moist on the inside. Johnnycakes can be eaten at breakfast with maple syrup or butter and jam. They are also delicious with Beef Pot Roast or Chicken Fricassee.
Preheat the oven to 200°F. Stir to combine in a large bowl:
- 1 ½ cups stone-ground fine (240g) or medium-grind (225g) cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
Pour in slowly, stirring constantly to prevent lumps:
- 2 ¼ cups (530g) boiling water
Set aside for 10 minutes. Set a large skillet over medium heat or preheat a griddle to medium-hot (about 325°F). Melt in the skillet or on the griddle:
- 1 tablespoon butter
When the butter begins to brown, add the batter, using ¼ cup per cake. Flatten the batter slightly with the back of a spatula and cook until the undersides of the cakes are deep golden brown. Cut into extremely thin pats:
- 1 ½ tablespoons butter
Place one pat on each cake, flip with a spatula, and cook on the other side until deep golden brown. Keep warm in the oven, and repeat with the remaining batter, using more butter as needed.