Pioneer Johnny Cake Recipe
Follow this Pioneer Johnny Cake Recipe ingredients and directions to make the perfect Pioneer Johnny Cake like a professional chef.
Equipment & Tools
- Stove
- Pan
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Whisk
- Serving Plate
Ingredients
- 1 ½ cups Pillsbury All-Purpose Flour, Recommended
- 1 ½ cups Goya Fine Cornmeal, Recommended
- 2 tbsp White Sugar
- 1 tbsp Rumford Baking Powder, Recommended
- ½ tsp Sea Salt
- 3 Large Eggs
- ¼ cup Lurpak Melted Unsalted Butter, Recommended
- 1 cup Buttermilk
- ⅔ cup Water
- Oil For Cooking
Instructions
- In a big bowl, mix the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- In another large bowl, whisk together eggs, melted butter, buttermilk, and water until well combined.
- Add the wet ingredients to the dry ingredients and gently whisk until just combined.
- Pour oil into a large frying pan, cast-iron skillet, or griddle over medium-low heat.
- Pour in ½ to ¾ cup of batter for each cake, making sure they don't touch.
- Cook for 3-4 minutes on each side or until the cakes are light, fluffy, and cooked throughout.
- Serve with fresh berries, butter, and maple syrup.
Notes
- You can prepare these up to 1 hour ahead. Keep them warm by wrapping in foil and placing them in the oven at 175°F before serving.
- It's best to use finely ground cornmeal, but medium or coarse ground can also be used.
- For enhanced flavor, consider using rendered bacon fat instead of butter.
- You can substitute milk for buttermilk.
- To make your buttermilk, mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
- You can also cook the cakes in butter instead of oil.
Nutrition
Serving: 1CakeCalories: 318kcal (16%)Carbohydrates: 59.1g (20%)Protein: 8.2g (16%)Fat: 7.1g (11%)Saturated Fat: 3.1g (19%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 147mg (49%)Sodium: 2520mg (110%)Potassium: 1352mg (39%)Fiber: 3.6g (15%)Sugar: 25.9g (29%)Calcium: 579mg (58%)Iron: 3mg (17%)
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