cornmeal Archives - The Midnight Baker https://bakeatmidnite.com/tag/cornmeal/ Easy to make main meal and dessert recipes. Sat, 13 Aug 2022 00:41:59 +0000 en-US hourly 1 Johnny Cakes https://bakeatmidnite.com/johnny-cakes/ Sat, 13 Aug 2022 23:00:33 +0000 https://bakeatmidnite.com/?p=24753 You can’t get more New England than Johnny cakes. They’re a real weekend breakfast treat. Johnny Cakes Are Pure New England Even though there’s a Jamaican version of Johnny cakes which are something unto themselves, this version is a New England staple. Johnny cakes are a substantial pancake that many find reminiscent of cornbread. They...

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]]> You can’t get more New England than Johnny cakes. They’re a real weekend breakfast treat.

Johnny cakes

Johnny Cakes Are Pure New England

Even though there’s a Jamaican version of Johnny cakes which are something unto themselves, this version is a New England staple.

Johnny cakes are a substantial pancake that many find reminiscent of cornbread. They are in a way and then again, they are not. This version has a texture somewhat like cornbread, but I don’t think they taste similar in any way.

There are many different versions of the same thing, but this is the basic recipe for the New England style cakes.

Johnny cakes

The Cornmeal

Traditionally, white cornmeal is used. I always have yellow on hand so I use that. It really doesn’t make any difference unless you don’t wish to have the yellowish color in the pancakes. As always, use what you have or what’s available.

Because cornmeal must hydrate not to be gritty, the batter has to stand for about 10 minutes and hot milk has to be used. I make mine with milk and butter. However, there are other ways to do this and I even found one recipe that uses bacon fat in place of butter. Whilst I love bacon, I don’t think that flavor in Johnny cakes would send me. But again, it’s up to what your tastes are so proceed with that.

Johnny cakes

Enjoy Like Pancakes

Johnny cakes are enjoyed just like regular pancakes with butter and maple syrup or the syrup of your choice.

One caveat is they take a bit longer to cook that regular buttermilk pancakes. They will take about 10 minutes and should be flipped when they are brown on one side. For this I use the griddle that came with my stove and I use medium heat. They can be done in a large cast iron frying pan and personally, I think that’s the best way. However, with the skillet you will have to cook in batches. An investment in a cast iron double burner griddle would be a good choice for this.

The Recipe

 

Johnny cakes
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Johnny Cakes

A New England special
Prep Time5 minutes
Cook Time10 minutes
Batter Standing Time10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: cornmeal pancakes, johnny cakes, new england traditional foods
Servings: 6
Calories: 220kcal
Author: Judith Hannemann

Ingredients

  • 1 1/2 cups milk
  • 1 tbs unsalted butter
  • 1 cup cornmeal
  • 1/2 cup flour
  • 2 tbs sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg beaten
  • Butter for griddle
US Customary - Metric

Instructions

  • Place milk and butter in a small saucepan and heat until it simmers. Remove from heat.
  • In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk this together so it's well mixed.
  • Add the milk mixture and whisk until it's well combined then whisk in the egg. Let this stand for 10 minutes.
  • Heat a large non-stick pan or griddle over medium heat. Add a pat of butter to grease the griddle.
  • Drop about 2 tablespoons of the mixture in the pan and swirl with the back of a spoon to make a round "pancake" about 3-inches7.5 cm wide.
  • Cook about 10 minutes total flipping when one side is brown.
  • Serve with butter and maple syrup.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 423mg | Potassium: 266mg | Fiber: 3g | Sugar: 7g | Vitamin A: 197IU | Calcium: 112mg | Iron: 1mg

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]]> State Fair Corn Dogs https://bakeatmidnite.com/state-fair-corn-dogs/ Mon, 03 Jun 2013 06:00:00 +0000 http://bakeatmidnite.com/2013/06/03/state-fair-corn-dogs/ State Fair Corn Dogs The original meal on a stick!  Well, American style… OK, if you are looking for healthy, keep on movin’ because this surely isn’t!!!  Jam packed with fat, nitrates & nitrites and worthless simple carbs.  But that’s why it’s so good!!! Go ahead, you can treat yourself once in a while.  If...

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]]> State Fair Corn Dogs State Fair Corn Dogs

The original meal on a stick!  Well, American style…


OK, if you are looking for healthy, keep on movin’ because this surely isn’t!!!  Jam packed with fat, nitrates & nitrites and worthless simple carbs.  But that’s why it’s so good!!!
Go ahead, you can treat yourself once in a while.  If you can’t get to a state or county fair, then make them at home…maybe once a year!!!
What more can be said about a corn dog?  Not much so here’s my recipe—
State Fair Corn Dogs

  • 8 frankfurters (any type, any meat)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tbs sugar
  • 1 tbs honey
  • 2 eggs
  • 1 cup milk
  • oil for deep frying
  • cornstarch or flour for dusting hot dogs
  • 8 candy apple sticks 

**These are the sticks I use for corn dogs–Corn Dog/Candy Apple Skewers**

Pour enough oil in a deep saute pan or skillet to reach a height of about 2-3 inches. Heat oil over medium heat until it reaches 375 degrees.

Mix cornmeal, flour, baking powder, cayenne pepper and salt in a medium bowl.

In a separate bowl beat egg with the milk, sugar and honey until the sugar is dissolved.

Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Transfer part of the batter to a tall glass (like a Tom Collins or Iced Tea glass), leaving at least an inch between the batter and the top of the glass.

Dry hot dogs by rolling on a paper towel.  Dust the hot dogs with flour or cornstarch. Insert a candy apple stick into the hot dog, leaving about 1-2 inches of the stick outside the meat.

Dip a hot dog in the batter, holding onto the exposed stick.  Let some batter drain, and place in hot oil.  Repeat with 2 more hot dogs (don’t fry more than 3 at one time).  

Fry until golden brown, turning once or twice with tongs.

Remove to plate lined with paper towels.  Repeat until all hot dogs are fried.

May be kept warm in a 200 degree oven.  These also freeze well.

Makes 8 corn dogs.
State Fair Corn Dogs
State Fair Corn Dogs

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