1 cup ground white cornmeal
1 teaspoon salt
1 tablespoon butter
1 cup boiling water
1 tablespoon sugar
1/4 cup milk
Combine cornmeal, salt, butter, boiling water and sugar in a small bowl. Add the milk and mix well. Batter should be a little thicker than pancake batter. Add a little more milk if it is too thick.
Drop the batter by tablespoons onto a hot griddle that has been well greased (greasing the griddle with bacon drippings makes them even tastier).
Cook over moderate heat until brown and crisp, about 5 or 10 minutes. If the batter gets too thick before all of the cakes are done cooking, just add a wee bit more milk.
Serve the johnnycakes hot with butter and maple syrup. Makes about 4 servings.
Submitted By: KP from WA on 1999-12-14