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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


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


  • 1 cup sweet corn kernels (4.6 ounces/133 grams)
  • 2 tablespoons chives, minced
  • cup fine corn meal (8 ounces/226 grams)
  • ¾ cup all-purpose flour (3.7 ounces/106 grams)
  • 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


  • 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.


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