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Rhode Island Jonnycakes

Rhode Island Jonnycakes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 313.4
Dietary: Gluten-free
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
  • 1 cup Stone Ground White Cornmeal
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 1/2 cup Boiling Water
  • 1/4 cup Bacon Fat
  • 1/2 cup Milk
Directions
  1. 1
    Combine the cornmeal, salt, and sugar in a heatproof bowl.
  2. 2
    Stir in the boiling water, 1/4 cup at a time, until the mixture is thick and pasty.
  3. 3
    Let the mixture stand for 1-2 minutes until it swells.
  4. 4
    Heat the bacon fat in a large cast iron skillet over medium heat.
  5. 5
    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.
  6. 6
    Drop the batter by heaping tablespoonfuls into the hot fat.
  7. 7
    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.
  8. 8
    Cook the cakes until they are brown and crusty on the bottom, about 6 minutes.
  9. 9
    Flip the cakes and cook for another 6 minutes until browned on the second side.
  10. 10
    Drain the cakes on paper towels.
  11. 11
    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.

Keywords: jonnycakes, cornmeal, new england, breakfast, griddle cakes, bacon fat, traditional, stone ground, pancakes, rustic, comfort food, american, cast iron, homemade, simple, hearty, breakfast side
Read it online: https://www.chefs-mate.com/recipe/rhode-island-jonnycakes/