South County Jonnycakes
Yield: 10-12 3-inch jonnycakes
Bob and Diane Smith, operators of the Samuel E. Perry Grist Mill in Perryville, RI, share their recipe for South County Jonnycakes. In South County, where Rhode Island Whitecap Flint Corn is grown in the ideal soil and climate of its coastal land, the jonnycakes are thick and crisp with plenty of butter.
Learn more and see additional photos by viewing the Rhode Island Jonnycakes blog.
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- 1 cup Rhode Island jonnycake meal (or cornmeal)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 3-4 tablespoons milk
Instructions:In a large bowl, whisk together the meal, sugar, and salt. Add the boiling water and stir to combine. Thin the batter with milk until the mixture is the consistency of thin mashed potatoes and will drop easily from a spoon (you may need additional milk).
Heat 1-2 tablespoons of bacon grease or corn oil on a griddle over medium-high heat. Drop the batter by the spoonful onto the griddle and cook 5-6 minutes or until a crisp, brown crust is formed. Flip and cook an additional few minutes until browned on both sides.
Serve hot with butter.