Cyman Huang

American

Johnnycakes

America's oldest griddle bread — crispy-edged cornmeal cakes with a pre-colonial soul.

30 min total Serves 4 (8 cakes) BreakfastVegetarian · Weeknight
Cyman Huang

Recipe by Cyman Huang

Cooked, styled and photographed in his kitchen.

Johnnycakes

Johnnycakes — also called journey cakes or jonnycake — are among the most ancient prepared foods in North America, made by Indigenous peoples of the northeast for thousands of years before European contact.

Early colonists adopted them immediately because they required only cornmeal and water. Crispy at the edges, slightly chewy in the center, with a deep, nutty corn flavor no wheat bread can replicate.

Watch it come together

A Guide to American Gastronomy video preview
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Ingredients

Cakes

  • 1 cup stone-ground white cornmeal (not degerminated)
  • 1 tsp kosher salt
  • 1 tsp sugar (optional, adds a touch of sweetness)
  • 1¼ cups boiling water
  • 2–4 tbsp whole milk or buttermilk (adjust for consistency)
  • 2 tbsp unsalted butter + more for the griddle
  • Pure maple syrup for serving

Method

  1. 1

    In a heatproof bowl, combine cornmeal, salt and sugar. Pour boiling water over and stir immediately until all the cornmeal is moistened. Let sit 5 minutes — the boiling water begins to cook the starch and creates a smoother, less gritty texture.

  2. 2

    Add butter and stir until melted. Add milk a tablespoon at a time until the batter falls from a spoon in thick ribbons. It should be thicker than pancake batter but loose enough to spread slightly on the griddle.

  3. 3

    Heat a cast iron griddle or skillet over medium heat. Add a generous pat of butter and let it foam and begin to brown.

  4. 4

    Drop batter by ¼-cup portions onto the griddle. Do not spread or flatten. Cook over medium heat without touching for 5–6 minutes, until the edges are set and crispy and the bottom is deep golden brown.

  5. 5

    Flip carefully and cook 3–4 minutes more until the second side is golden and the cakes are cooked through.

  6. 6

    Serve immediately with butter and pure maple syrup. Sweet syrup with salty, nutty corn is one of the great simple pleasures of the American table.

Substitutions

  • Chef's Tip: Stone-ground cornmeal makes an enormous difference. Industrially processed cornmeal has the germ removed, which removes most of the corn flavor.

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