Rhode Island Johnnycakes
"These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains for a consistently smooth interior. Salt, butter, and a… read more..."
INGREDIENTS
•
1 cup johnnycake meal or stone-ground cornmeal
•
2 teaspoons sugar
•
3/4 teaspoon salt
•
2 3/4 cups water, plus extra hot water for thinning batter
•
2 tablespoons unsalted butter
•
2 tablespoons vegetable oil
ADVERTISEMENT