Southern Johnny Cakes


Southern Johnny Cakes

EDR Southern Johnny Cakes
10 cakes
1 pancake
10 Min

Originally known as "journey cakes" or "hoecakes," this classic favorite was so named for it's long-keeping qualities. We'd like to think our Southern Johnny Cakes keep just as long, but we wouldn't know since we just gobble 'em up soon as they're ready!

What You'll Need

  • 1/2 cup whole wheat flour
  • 1 cup self-rising cornmeal
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup hot reduced fat milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter, melted

What to Do

  1. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Stir in the eggs, milk, vanilla, and butter. Don't overmix!
  2. Heat a griddle over medium-high heat about 2 minutes. Coat with cooking spray.
  3. Drop 1/4 cup batter per pancake on hot griddle. Cook 2 to 3 minutes per side, or until golden brown. Repeat with remaining batter.


  • If you want to a little extra sweetness, serve 'em up with some sugar-free maple syrup!
  • Our Rolled Pancakes are another tasty breakfast opion! Give 'em a try!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 104
  • Calories from Fat 27
  • Total Fat 3.0g 5 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 3.7g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 36mg 12 %
  • Sodium 342mg 14 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 2.7g 0 %

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Mmm, these look so hearty and tasty. I love filling breakfasts like this. Can't wait to give it a try!

Self raising cornmeal. Never heard of it, where to get it in Canada?

Hi there! If you cannot find self-rising cornmeal, we have an easy fix for you. You can use 1 cup (regular) cornmeal + 1/2 teaspoon baking soda as a substitution for self-rising cornmeal in this recipe. We hope that you love this recipe as much as we do. Enjoy!

Really did like them. The recipe is a keeper. I usually make my hoecakes out of a box of Jiffy biscuit mix. I mix it up and pour into a small iron skillet that I have melted a couple tablespoons of butter in. I cook them until the batter is sit on one side then flip it over. This makes one large hoecake that I then slice.

Made these for dinner this evening. Definitely a keeper. I like the texture of them. My husband also really liked them. Thanks for the great recipe!


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