Rhode Island Jonnycakes are a beloved New England staple, offering a rustic and comforting taste of history. Unlike their southern counterparts, these cakes are typically made with stone-ground cornmeal and cooked in rendered bacon fat, which gives them a distinctive savory depth and a beautifully golden, crispy crust. The texture is unique: slightly dense and hearty, yet tender enough to split open and slather with butter or jam. They are incredibly simple to prepare, requiring just a few pantry staples like cornmeal, milk, and salt. Perfect for a cozy weekend breakfast, a hearty lunch, or as a side dish alongside baked beans, these jonnycakes bring a warm, home-style flavor to any table. Their earthy aroma fills the kitchen, promising a satisfying meal that feels both nostalgic and fresh.
Rhode Island Jonnycakes
Description
Rhode Island Jonnycakes are a beloved New England staple, offering a rustic and comforting taste of history. Unlike their southern counterparts, these cakes are typically made with stone-ground cornmeal and cooked in rendered bacon fat, which gives them a distinctive savory depth and a beautifully golden, crispy crust. The texture is unique: slightly dense and hearty, yet tender enough to split open and slather with butter or jam. They are incredibly simple to prepare, requiring just a few pantry staples like cornmeal, milk, and salt. Perfect for a cozy weekend breakfast, a hearty lunch, or as a side dish alongside baked beans, these jonnycakes bring a warm, home-style flavor to any table. Their earthy aroma fills the kitchen, promising a satisfying meal that feels both nostalgic and fresh.Ingredients
Directions
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Combine the cornmeal, salt, and sugar in a heatproof bowl.
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Stir in the boiling water, 1/4 cup at a time, until the mixture is thick and pasty.
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Let the mixture stand for 1-2 minutes until it swells.
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Heat the bacon fat in a large cast iron skillet over medium heat.
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Stir the milk into the cornmeal mixture to form a batter with the consistency of slightly mashed potatoes; it should spread only slightly when dropped from a spoon.
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Drop the batter by heaping tablespoonfuls into the hot fat.
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Use a metal spatula to pull in the edges of the cakes to prevent excessive spreading, aiming for a thickness of about 1/4 inch.
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Cook the cakes until they are brown and crusty on the bottom, about 6 minutes.
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Flip the cakes and cook for another 6 minutes until browned on the second side.
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Drain the cakes on paper towels.
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Split each cake and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 313.4kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 2.9g15%
- Cholesterol 7.5mg3%
- Sodium 3935.4mg164%
- Total Carbohydrate 47.3g16%
- Dietary Fiber 4.4g18%
- Sugars 3.6g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
