Preheat oven to 250 F.
- 2 cups white cornmeal
2 teaspoons sugar
1 and 1/2 teaspoon salt
3 cups boiling water
4 Tablespoons butter
Mix cornmeal, sugar and salt in large bowl. Mix in 3 cups boiling water (batter will be thick).
Melt 1 Tbsp. butter on heavy griddle or in large skillet over medium heat. Drop batter onto griddle by tablespoonfuls, spreading with back of spoon to 2" diameter cakes. Cook until golden brown, about 4 minutes per side. Transfer to platter. Keep warm in oven. Repeat with remaining batter, adding more butte as needed.
Serve johnnycakes warm with additional butter and maple syrup, assorted breakfast rolls and sliced melon to round out the meal.
Are Johnny Cakes the same thing as Corn Pone? Yes. During colonial times, Johnny Cakes were common at every meal, not just breakfast. Many believe the original name was "Journey Cakes", because they were so portable and taken on so many journeys. It was very common for colonial pioneers to keep Johnny Cakes in their pockets. Try them hot or cold, with butter and syrup.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 275. Submitted 5/8/2002.