Fried Corn Cakes Recipe (2024)

FAQs

What's the difference between Johnny Cakes and cornbread? ›

A Johnny cake recipe makes a thinner batter that is fried into rounds, essentially making cornmeal pancakes. Cornbread is made with baking soda or baking powder to give it a bread-like lift and texture and is oven-baked in a baking dish and cut into squares for serving.

The name hoe cakes seems to be more straightforward. The term hoe is an old term for a griddle, so substituting one word for another, you get griddle cakes, and a perfect description for just what they are.

Corn cake is way different in color and taste because I use very little corn meal so it is a not as grainy as the bread. I use both shortening and butter, heavy cream, lots of corn kernels and I bake it in a pan covered with aluminum foil on a bain marie.

The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Marteen, Antigua, and the United States.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats. Hoecakes—also known as corn pone, johnny cakes, or cornmeal pancakes—are a fairly common sight at brunch tables in the South, but are perhaps less known above the Mason-Dixon line.

The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.

cornbread usually cooked pancake-style on a griddle (chiefly New England) synonyms: johnnycake, journey cake. types: hoecake.

Corn thins are a better option nutritionally than rice cakes, thanks to their low GI grain, and when teamed with some low-sugar nut spread, they give you the perfect carb/protein balance for a mid-afternoon snack choice.

This cake originates with the Shawnees, who would cook a corn patty on a hot stone, that they would then take with them on day-long expeditions. Upon meeting them, European settlers noticed that this snack could keep for several days and was easily enough to feed a man on long journeys.

Are thin corn cakes healthy? ›

Corn Thins™ slices are very low in fat, as most varieties have less than 3% fat per serving. This make them a great option for a main meal or snack.

The settlers took it all over the islands of the Caribbean, and after several linguistic and cultural modifications, it became also just as well-known under the name of Johnny cake. Historians also believe that “janiken”, a Native American word meaning “corn bread” could also be at the root of this cake.

Pancakes Are Typically Made With Sugar

In terms of ingredients, pancakes typically contain flour and sugar, resulting in a light and fluffy texture with a slightly sweet flavor. Johnny cakes, on the other hand, are made from cornmeal and water, giving them a hearty texture and a distinct corn flavor.

Festival (always in the singular) are defined by their long oval shape and crisp golden crust, while Johnny cakes are round and do not have the sweetness and crumbly texture of a festival.

The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.