Johnny Cakes

No Caribbean cuisine is complete without Johnny Cakes, a bread-like treat fried on a griddle that is frequently served as a sandwich. Johnny cake, also known as hoe cake, is a flatbread made from cornmeal. Some believe the name hoe cake refers to frying the cakes on the blades of a garden hoe, while others believe it refers to the griddle used to prepare the cakes. In more modern times, johnny cakes were fried in a cast iron pan using fat or butter. This bread is known by several different names in different parts of the country, including ashcake, jonny cake, journey cake, Shawnee cake, and jonakin. It is thought that the name johnny cake was derived from the Shawnee tribe in New England, although it altered over time due to different languages and pronunciation.

These kneaded, deep-fried balls of bliss are another A&B favorite. Johnny Cakes, which are crunchy and golden on the top and soft and fluffy on the inside, are vegetarian-friendly, however they are typically served with beef sides at breakfast. However, the portion sizes are ample because the smaller the Johnny Cakes, the more you can expect to have on your plate. These floury deep-fried dough balls are sometimes sold at outdoor food carts that provide barbeque, soups, and other regional delicacies.

Ingredients

• 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 2 large eggs, 3/4 cup whole milk or buttermilk, 1/4 cup water, 1/2 cup pork fat, rendered lard, bacon grease, or vegetable oil, 2 tablespoons unsalted butter

Instructions

• Place 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
• Beat 2 large eggs in a small bowl until broken up. Add the eggs, 3/4 cup whole milk or buttermilk, and 1/4 cup water to the flour mixture and stir to combine.
• Heat 1/2 cup pork fat and 2 tablespoons unsalted butter in a cast iron pan over medium-high heat until melted and shimmering. Use a 1/4-cup measuring cup to drop two portions of the batter into the pan. Cook until crisp and golden brown, about 5 minutes per side. Transfer to a plate and repeat with the remaining batter.