There is a version of this corn pancake in most southern cookbooks. Growing up, we had these cakes topped with turkey hash, from holiday leftovers. Another way of enjoying johnny cakes is with pinto beans or collard greens and pork.

You can make these corn cakes any size you’d like and top them in a good variety of ways. “Last week, we had them topped with pulled pork. The week before, we had turkey hash,” Laura says.

INGREDIENTS

1 cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
1 egg
1 tbsp baking powder
1/2 tsp baking soda
1 cup buttermilk

Instructions:

Mix all ingredients together – mix well.
Fry until golden brown on each side in a small amount of vegetable oil.