Johnny cakes are delicious fried cornmeal flatbreads, perfect for breakfast or snacking anytime!
Craving that crispy, golden delight known as johnny cakes? Look no further, my flour-dusted friend! You’ve stumbled upon a recipe that’ll have you flipping these cornmeal treasures like a seasoned pioneer in no time. Ready your skillet, flex your spatula, and get set to embark on a flavor-packed journey where you’ll snag all the tips, tricks, and secret jamboree moves needed to master the art of the johnny cake! Keep reading, your taste buds will high-five you later.
Johnny Cake Delight
Delve into the Caribbean with a bite of Johnny Cake—a scrumptious fried treat perfect for breakfast or a snack.
- Cooking Method: Frying
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Caribbean
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup butter, melted
- 1 large egg
- Oil for frying
Cooking Instructions
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and egg.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined. No lumps allowed!
- Heat oil in a deep frying pan to 350°F (175°C). Safety first, folks!
- Spoon the batter into the hot oil, making small cakes about 3 inches in diameter.
- Fry each side for 2-3 minutes until golden brown. Flip with flair!
- Remove from oil and drain on paper towels. Resist the urge to dive in just yet—let them cool slightly.
Suggestions
- If you prefer less sweetness, reduce the sugar to 2 tablespoons.
- For a spicier version, add a pinch of cayenne pepper to the batter.
- Top with powdered sugar or honey for extra indulgence.
- Try serving with a side of sweetened butter or jam for a tasty twist.
- Ensure your oil is hot enough to prevent greasy cakes—nobody likes soggy joy.
