- 1 cup stone ground white cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup boiling water
- Bacon fat or oil (for skillet)
- ½ cup milk
- Butter for serving
1 Combine cornmeal, salt, and sugar.
2 Bring water to a boil and swiftly whisk into the blended cornmeal, creating the Johnny cake batter. Let the batter sit for 10 minutes.
3 Grease a griddle and heat until sizzling. Add milk to the cornmeal batter until thick and creamy (about . cup).
4 Drop dollops of batter onto the hot griddle, making small pancakes. Cook until crispy and golden brown on both sides. Serve with butter and maple syrup. Yield: 8 Johnny Cakes