Rhode Island Johnnycakes

Rhode Island JohnnycakesRhode Island Johnnycakes

Let’s start July 4th out right with delicious Rhode Island Johnnycakes.  Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.


1 1/2 Cups Stone Ground Cornmeal (Yellow or White)

1 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

1 1/2 Cups Boiling Water

1/2 Cup Milk

Extra Butter For Griddle

Maple Syrup

In a large size bowl combine the cornmeal with the kosher salt.  Add the softened butter.  Gradually stir in the boiling water making sure to stir constantly while adding.  Stir until incorporated.  Add the milk and mix until combined.  Melt butter on a griddle over a medium heat.  Ladle 1/4 cup of the batter onto the heated griddle.  Make sure to leave room for the johnnycakes to spread.  Cook for 3 to 4 minutes per side.  Repeat until all of the batter has been used.  Place onto a serving platter.  Serve with butter and maple syrup.  Serves 4

Roger Williams Founder of Rhode Island 2


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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