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Home » Featured

Sweet Corn Johnny Cakes

June 14, 2022 by Julie Leave a Comment

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Crispy-edged and full of the buttery sweetness of summer corn.  Enjoy a hearty meal of Sweet Corn Johnny Cakes featuring one of the season's best vegetables.

a stack of 7 johnny cakes on a chartreuse plate this recipe

Sweet Corn Johnny Cakes

With each bite, corn kernels burst and the crispy edges crackle revealing the tender interior of the johnny cake.  Add your favorite toppings, sweet or savory, for a meal any time of day.

What is a johnny cake?

Johnny cakes in the north and hoe cakes in the south, the recipe is the same.  This early American food has a long and varied history, highlighting its reach across the country.  Indigenous peoples are credited with showing settlers how to use ground corn to make the cakes.

No matter the region of the United States, the early recipe for a basic corn flatbread was the same - cornmeal mixed with boiling water and salt.   Today many recipes feature buttermilk, flour, or baking powder.  Johnny cakes are often fried in bacon grease adding a super savory note.

Fresh sweet corn recipe

While it is the inherent sweetness of corn that adds rich flavor to johnny cakes, it also provides texture.  Each sweet kernel pops when you dive into a cake.  The corn also provides moisture to the recipe.

Ingredients

Sweet Corn

  • sweet corn
  • fine ground corn meal
  • all-purpose flour
  • baking powder
  • salt
  • eggs
  • unsalted butter
  • buttermilk
  • honey

How to make johnny cakes

This easy recipe comes together quickly.  In a couple of minutes, you can have warm johnny cakes, ready for your favorite toppings.

a green bowl containing dry ingredients, a tan bowl containing 2 cracked eggs, a cutting board with corn kernels and inced chives, and a small pitcher of buttermilk

Johnny Cake Ingredients

  • Cut 1 cup of kernels off a cob of fresh corn.  Depending on the size of the corn cob, you may need more than one.
  • Mince chives if you are opting for a savory version of johnny cakes.
  • Melt unsalted butter and set aside to cool while you prepare the other ingredients.
  • In a medium-sized bowl combine the dry ingredients - corn meal, all-purpose flour, baking powder, and salt,  Make sure to whisk the ingredients to remove any lumps in the flour.
  • In another medium-sized bowl, combine the eggs and the melted butter.  Add the buttermilk and the honey, whisking to incorporate.
  •  Add the corn kernels and the chives.
a bowl of dry ingredients mixed and a bowl of combined wet ingredients

Dry Ingredients and Wet Ingredients

  • Add the wet ingredients to the dry ingredients, only mixing until everything is combined.  Resist the temptation to overmix the batter.
johnny cake batter in a green bowl

Johnny Cake Batter

  •  Add 2 tablespoons of vegetable oil to a skillet over medium heat.
  • Using a ½ cup measuring cup, add the batter to the hot oil.

one johnny cake flipped and one johnny cake uncooked in a cast iron skillet

  • It takes about 2 minutes a side to cook the johnny cakes.  Use medium heat while cooking so that the johnny cakes are not too browned before the interior is cooked.
  • Add as many johnny cakes to your skillet that will fit with plenty of room for them to cook.
  • Add another tablespoon of oil to the skillet before adding more batter so that the cakes will have crispy edges.
  • This recipe will make 9 johnny cakes that are 5 inches in diameter.

Tips

  • You can use canned or frozen corn.  Make sure to drain the canned corn well.  After defrosting,  place the frozen corn on a paper towel to remove excess moisture.
  •  Leftover sweet corn can also be used.
  • A cast-iron skillet will make johnny cakes with the best crunch.
  • Again, don't overmix.
  • Use the batter as soon as it is mixed.  The baking powder adds a little lift to the cakes.

What to serve with johnny cakes

There are many garnishes or toppings you can add to this johnny cake recipe.  Sweet or savory equally work in tandem with the corn.

Sweet toppings

  • maple syrup
  • preserves
  • butter
  • honey
  • fresh fruit
three johnny cakes stacked with a melty pat of butter and maple syrup poured on top with blue berries on the side

Maple Syrup!

Savory toppings

  • fried or poached eggs
  • crumbled sausage or bacon
  • shredded barbeque chicken
  • shredded or crumbled cheese
  • guacamole and salsa
three stacked johnny cakes with a fried egg on top with slice avocado, thinly sliced cherry tomatoes, salsa, and queso fresco on top,

Savory Toppings!

One of the best things about this recipe is its adaptability to many ingredients.  Sweet Corn Johnny Cakes can be served at any time of the day.  You can also vary the size, making small cakes for appetizers.

Maybe you are a purist, preferring just a pat of butter on top.  Or embellish to your heart's content.

Other summer vegetable recipes

https://tenpoundcakecompany.com/tomato-squash-and-eggplant-tian/

https://tenpoundcakecompany.com/zucchini-frittata-with-tomato-jam/

https://tenpoundcakecompany.com/caesar-oven-roasted-potato-salad/

Sweet Corn Johnny Cakes

Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Compliments many cuisines
Prep Time: 13 minutes
Cook Time: 20 minutes
Servings: 9 johnny cakes
Calories: 287kcal
Author: Ten Pound Cake Company
Johnny cakes pop with the addition of summer sweet corn. Add sweet or savory toppings for a delicious meal.
Print Recipe

Equipment

  • 1 cast iron skillet
  • 2 medium bowls
  • 1 whisk
  • 1 ½ cup measuring cup

Ingredients

  • 1 cup sweet corn kernels (4.6 ounces/133 grams)
  • 2 tablespoons chives, minced
  • 1¼ cup fine corn meal (8 ounces/226 grams)
  • ¾ cup all-purpose flour (3.7 ounces/106 grams)
  • 1¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 tablespoon unsalted butter, melted
  • 1 cup buttermilk (237.6 ml)
  • 1 teaspoon honey
  • ½ cup vegetable oil

Instructions

  • Cut the kernels off a cob of corn. If you are using canned corn, completely drain. If you are using frozen corn, thaw and drain the kernels on a paper towel. You do not want to add extra liquid to the batter.
  • Mince the chives.
  • Melt 1 tablespoon of unsalted butter and set aside to cool.
  • In a medium-sized bowl, combine the dry ingredients - corn meal, AP flour, baking powder, and salt. Using a whisk, mix to remove any lumps in the flour.
  • In another medium-sized bowl, whisk together the melted butter and the two eggs.
  • Add the buttermilk and the honey to the eggs and mix completely.
  • Add the corn and the chives to the wet ingredients bowl.
  • Start heating the cast iron skillet on medium heat.
  • Add the wet ingredients to the dry ingredients. Only mix until everything is incorporated. Don't overmix.
  • Add 2 tablespoons of vegetable oil to the skillet.
  • Once the oil is hot, add ½ cup of johnny cake batter to the skillet, using the measuring cup to spread the batter into a circle.
  • Add as many johnny cakes to your skillet as possible but maintain enough room to flip the cakes.
  • After 2 minutes, flip the cakes. The cakes should be golden brown and have crispy edges.
  • Remove the johnny cakes after approximately 2 minutes. Make sure the cakes feel firm and that the center is cooked.
  • Continue until you have used up all the batter.
  • If you are serving the johnny cakes with maple syrup, you may want to omit the chives.
  • If you are serving the johnny cakes with a fried egg, add your favorite toppings such as avocado, hot sauce, queso fresco, or tomatoes.

Nutrition

Calories: 287kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 339mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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