It wasn't until Suzie Clarke Bayles, my niece, passed away that I learned she would tease her younger brother, John, by calling him Johnny Cakes. I wonder: Did she know what Johnny cakes were? I suspect she did. Interestingly enough, it was her grandfather, Clarke, who first introduced us children to Johnny Cakes. We didn't have them all the time, but I have fond memories of warm cornmeal cakes with warm molasses melting the butter beneath it. Those wintery Saturday morning breakfasts still warm my heart.
- 2 cups regular cornmeal
- 1 tsp salt
- 1 tbsp molasses
- 2 tbsp melted butter
- 1 cup boiling hot water (used as needed)
- bacon grease or lard for frying in
- Mix together the meal, salt, butter, and molasses, and add in the water to mix until a thick doughy mush forms.
- Shape into patties and fry in the preheated bacon grease
- This is best made in a cast-iron skillet
- Serve with molasses on top