Johnny cakes are popular in various Caribbean islands. Apparently, they are also popular in the American south because my mom got really excited when I told her that I made Johnny cakes and she told me about how her gramma would make them and they'd put jam inside. I enjoyed jammy johnny cakes for breakfast all week after she told me that.
These reminded me a little bit of a very dense biscuit.
- 3 cups flour
- 1/4 cup cornmeal
- 2 T baking powder
- 1 T salt
- 3 T sugar
- 1 T butter, melted
- 2 T vegetable oil (I used canola)
- 1 1/2 cup water
- 1/3 cup oil for frying (I used canola)
- Shift flour, cornmeal, and baking powder together with a fork.
- Mix in the sugar then make a little well in the center for the butter and the oil.
- Mix well.
- Add the water slowly, mixing until not sticky. If you have too much water, you may need a bit more flour.
- Kneed for about 5-10 minutes and make into a smooth ball
- Cover and let rest for 15 minutes.
- Roll dough into a strip and then cut into about 18 smaller pieces.
- Roll each piece into a ball then flatten with your fingers.
- Heat oil in a pan.
- Fry 2-3 per side. I did 6 at a time.