Cornmeal Johnnycakes with Local Honey

Ingredients

Equipment Needed

• •Cast iron skillet or griddle
• •Medium mixing bowl
• •Wooden spoon or sturdy spatula

Instructions

1. 1

   Combine cornmeal and salt

   Place the stone-ground cornmeal and salt in a medium bowl. Give them a quick whisk to combine. You will smell the corn immediately if your meal is fresh. That fragrance tells you everything about what is to come.

2. 2

   Add boiling water

   Pour the boiling water over the cornmeal, stirring as you go. The mixture will thicken quickly and become a soft, porridge-like mass. Stir in the tablespoon of honey. Let this rest for five minutes. The corn needs time to absorb the water and soften.

   Boiling water is essential. It partially cooks the cornmeal and creates that characteristic texture. Warm water will not do the same work.
3. 3

   Finish the batter

   Stir in the melted butter and milk. The batter should be thick but pourable, like a loose oatmeal. If it seems too stiff, add another splash of milk. If too thin, let it rest a few more minutes. The cornmeal will continue to absorb liquid as it sits.

4. 4

   Heat the pan

   Set a cast iron skillet or griddle over medium heat. Add a generous pat of butter and let it melt, swirling to coat the surface. The butter should foam gently but not brown. This is the right temperature.

5. 5

   Cook the johnnycakes

   Drop spoonfuls of batter onto the hot surface, about two tablespoons each. Flatten gently with the back of your spoon. Cook until the edges look set and the undersides are deeply golden, about three to four minutes. Flip carefully. The cakes are delicate.

   Resist the urge to press down on the cakes after flipping. Let them cook undisturbed for the best crust.
6. 6

   Finish and serve

   Cook the second side until golden and crisp at the edges, another two to three minutes. Transfer to a warm plate. Add more butter to the pan between batches. Serve the johnnycakes warm with a pat of good butter and a generous drizzle of local honey. They do not need anything else.

Chef Tips

• •Stone-ground cornmeal contains the germ and has real flavor, but it also goes rancid faster. Store it in the freezer and smell it before using. Stale cornmeal tastes flat and bitter.
• •Local honey varies by season and what the bees have been visiting. Spring honey tends to be lighter; fall honey darker and more complex. Both are wonderful here.
• •If your batter thickens too much as it sits, thin it with a splash of milk. Johnnycakes should spread slightly when they hit the pan, not hold their shape like a scone.
• •These reheat well in a toaster or dry skillet. They do not reheat well in a microwave, which makes them rubbery.

Advance Preparation

• •The batter can rest at room temperature for up to thirty minutes before cooking. It will thicken, so have extra milk ready.
• •Cooked johnnycakes can be kept warm in a 200F oven for up to twenty minutes, loosely covered.
• •Leftover cakes store refrigerated for two days. Reheat in a dry skillet to restore crispness.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)