Southern Cornmeal Johnnycakes

These classic Southern Cornmeal Johnnycakes are simple, savory cornmeal pancakes cooked until golden brown, making them a perfect accompaniment to stews, meats, or simply served with butter and syrup.

Southern Cornmeal Johnnycakes

Ingredients:

How To Make Southern Cornmeal Johnnycakes:

1. Step 1: Mixing the Dry Ingredients: Start by combining the 2/3 cup cornmeal and 1/3 cup self-rising flour in a bowl.
2. Step 2: Adding Buttermilk and Egg: Next, pour in the 1/3 cup low-fat buttermilk and add the 1 large egg to the mixture. Stir everything together until the mixture is well combined. The consistency should be moist but not soupy.
3. Step 3: Heating the Oil: Heat up the approximately 3 tbsps oil (such as coconut oil or your choice) in a skillet over medium heat. Ensure the oil is hot before adding the batter.
4. Step 4: Frying the Johnnycakes: Using a spoon, drop portions of the mixture (about 1–2 tablespoons each) into the hot oil. Cook the johnnycakes until they are brown on one side, similar to how you cook pancakes. Once they’re brown, flip them to cook the other side until golden brown and cooked through.
5. Step 5: Draining the Excess Oil: After cooking, transfer the johnnycakes to a plate lined with paper towels to blot any excess oil.2 Serve warm.