Cornmeal Johnnycakes with Eggs
Golden cornmeal johnnycakes served with eggs for a simple vegetarian breakfast or brunch. They cook quickly on a griddle and pair well with butter and maple syrup.
- american
- breakfast
- brunch
- brunch entertaining
- budget-friendly
- comfort food
- cornmeal
- cornmeal griddle cakes
- cornmeal johnnycakes with eggs
- eggs
- family-friendly
- griddle cakes
- griddled
- johnnycakes
- kid-friendly
- light meal
- maple syrup
- new england
- nut-free
- quick
- shellfish-free
- soy-free
- stovetop
- vegetarian
- Cuisine
- New England American
Shopping options
Check ingredients to include themPackage used · most used first
whole milk · 1 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
50%
Details
large eggs, divided · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
yellow cornmeal · 1 Cup
Kroger® Yellow Corn Meal
24%
Details
maple syrup · 0.25 Cup
Maple Grove Farms® 100% Pure Maple Syrup
Sale
16%
Details
unsalted butter · 5 Tablespoon
Land O Lakes Unsalted Butter Sticks
Sale
16%
Details
additional unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
all-purpose flour · 0.5 Cup
Kroger® Bleached All Purpose Flour
3%
Details
baking powder · 1 Teaspoon
Kroger® Baking Powder
2%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
granulated sugar · 1 Tablespoon
Kroger® Pure Cane Granulated Sugar
1%
Details
fine salt · 0.75 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- yellow cornmeal-1 cup
- whole milk-1 cup
- all-purpose flour-1/2 cup
- butter-1/4 cup + 1 tablespoon
- granulated sugar-1 tablespoon
- baking powder-1 teaspoon
- large eggs, divided-6 each
- fine salt-3/4 teaspoon
- black pepper-1/4 teaspoon
Optional
- maple syrup-1/4 cup
- additional unsalted butter-2 tablespoons
In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
In a second bowl, whisk the milk, 2 large eggs, and melted butter until smooth and blended.
Wash hands and surfaces after handling raw eggs.
Pour the wet mixture into the dry mixture and stir just until combined; let the batter rest for 5 minutes so the cornmeal hydrates.
Heat a nonstick skillet or griddle over medium heat and lightly coat it with softened butter until the surface is hot but not smoking. Keep the remaining griddle butter nearby to regrease the surface between batches as needed.
Keep the griddle handle turned inward to prevent spills or burns.
Scoop about 1/4 cup batter per johnnycake onto the griddle and cook for 2 to 3 minutes, until the edges look set and lightly dry.
Flip the johnnycakes and cook for 1 to 2 minutes more, until both sides are golden brown; repeat with the remaining batter.
Use the spatula carefully when flipping hot johnnycakes.
In a medium or large nonstick skillet, melt the 1 tablespoon butter for cooking the eggs over medium-low heat. Crack in the remaining 4 eggs, or cook them in batches if the skillet is crowded, and season with black pepper.
Wash hands and surfaces after cracking raw eggs.
Cook the eggs until the whites are fully set and the yolks are firm for fully cooked eggs, or until the eggs register 160°F. If you prefer soft or runny yolks, use pasteurized eggs and avoid serving runny yolks to higher-risk diners. Serve the eggs alongside the warm johnnycakes with optional additional butter and maple syrup.
For best food safety, cook eggs until the whites and yolks are firm or the eggs register 160°F; use pasteurized eggs if serving soft or runny yolks to higher-risk diners.
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