Southern Cornmeal Johnnycakes

Ingredients : 

• ⅔ cup cornmeal
• ⅓ cup self-rising flour
• ⅓ cup low-fat buttermilk
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• 1 tablespoon sugar (optional, for a touch of sweetness)
• ¼ teaspoon salt
• Oil or butter for cooking

Instructions : 

1. Prepare the Batter:
   In a medium bowl, combine the cornmeal, self-rising flour, sugar (if using), and salt.
   In a separate bowl, whisk together the buttermilk, egg, and melted butter.
   Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick but pourable—add a little more buttermilk if needed.
2. Heat the Griddle:
   Lightly oil a griddle or skillet and heat over medium heat until hot but not smoking.
3. Cook the Johnnycakes:
   Pour about ¼ cup of batter per cake onto the griddle.
   Cook for 2–3 minutes, until the edges are set and bubbles form on top. Flip and cook another 1–2 minutes until golden brown and cooked through.
4. Serve:
   Serve warm with butter, honey, or syrup. They also pair beautifully with chili, greens, or fried fish for a true Southern meal.

Tip : 

For extra texture, use stone-ground cornmeal. You can also substitute whole milk or a mix of milk and yogurt if you don’t have buttermilk.