Cornmeal Johnnycakes with Eggs

Cuisine

New England American

Servings

4

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

medium

Ingredients

• 1 Cup yellow cornmeal - 1 cup (160 g), 160 g equivalent provided in source text.
• 0.5 Cup all-purpose flour - 1/2 cup (60 g), 60 g equivalent provided in source text.
• 1 Tablespoon granulated sugar - 1 tablespoon (12 g), 12 g equivalent provided in source text.
• 1 Teaspoon baking powder - 1 teaspoon (4 g), 4 g equivalent provided in source text.
• 0.75 Teaspoon fine salt - 3/4 teaspoon (4 g), 4 g equivalent provided in source text.
• 1 Cup whole milk - 1 cup (240 ml), 240 ml equivalent provided in source text.
• 6 Each large eggs, divided - 6 (count), Use 2 eggs in the batter and the remaining 4 eggs for serving.
• 5 Tablespoon unsalted butter - 5 tablespoons total, divided, Use 3 tablespoons melted in the batter, 1 tablespoon for the griddle, and 1 tablespoon for the eggs.
• 0.25 Teaspoon black pepper - 1/4 teaspoon (0.5 g), 0.5 g equivalent provided in source text.
• 0.25 Cup maple syrup - optional, for serving, Optional, for serving; amount estimated because no explicit quantity was provided.
• 2 Tablespoon additional unsalted butter - optional, for serving, Optional, for serving; amount estimated because no explicit quantity was provided.

Instructions

1. Mix dry ingredients

   1. In a mixing bowl, *whisk together* the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until *evenly combined*.

2. Mix wet ingredients

   2. In a second bowl, *whisk the milk*, 2 large eggs, and melted butter until *smooth and blended*.

3. Combine and rest batter

   3. Pour the wet mixture into the dry mixture and *stir just until combined*; let the batter *rest for 5 minutes* so the cornmeal hydrates.

4. Heat and grease griddle

   4. 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.

5. Cook first side

   5. 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*.

6. Flip and finish johnnycakes

   6. Flip the johnnycakes and *cook for 1 to 2 minutes more*, until both sides are *golden brown*; repeat with the remaining batter.

7. Start the eggs

   7. 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.

8. Finish and serve

   8. 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.