Cornmeal Batty Cakes

These cornmeal batty cakes are little savory pancakes made with just five ingredients. They are also known as Johnny cakes, hoe cakes, and several other names, such as Shawnee cakes and spider cornbread.  

In the new cookbook, Baking in the American South by Anne Byrn, these little corn cakes are called Nina Cain's Batty cakes with lacey edges (I received a copy from the publisher for an honest review). 

There are over 200 recipes in the book, along with their stories and history. The first chapter is all about cornbread (22 cornbread recipes!). Other chapters include biscuits, various quick breads and griddle cakes, yeasted breads (including Dollywood Cinnamon Bread), puddings, pies, cakes, and cookies. Every recipe I've made from the book has been fabulous. 

In the book, the introduction to the recipe talks about Black families of the old South finding old documents of slave owners in order to trace their own family history, because records for their families were very difficult to find. Because of this, the recipe for these batty cakes came to light.  

In researching the family's records, a descendant of a family, urged by Alex Haley (the author of Roots), discovered this recipe buried among all of the documents and made it available in the local history section of the public library. 

Evidently, Nina Cain, a Southern family's cook in the mid 1800s, made the best lacy-edged batty cakes.

Nina Cain's batty cakes are remembered for their edges speckled with little holes and their light and airy structure. The trick is to add just enough hot water to the final batter so that the edges get bubbly. 

I did gradually add more hot water each time I griddled more cakes. 

The cakes are said to have been originated with the indigenous people of North America, where corn was plentiful. 

I made these batty cakes two ways, first with just the five ingredients in the batter, and second, with corn kernels, scallions, and black pepper added to the batter. 

Both were delicious. You can top them with melty butter, butter and honey, or even butter and syrup. 

Ingredients:

Finely Ground White Cornmeal: I used pre-cooked whole white cornmeal that is typically used for arepas and masa. You could also use fine yellow cornmeal or another white cornmeal brand, or even Jiffy or Bob's Red Mill muffin mix as a substitution. The mixes also combine some baking soda, so adjust the recipe by trial and error. 

From the Pantry: Baking soda and salt. 

Egg. 

Whole Buttermilk: If you can't find whole buttermilk, reduced fat buttermilk is probably fine. You can also use buttermilk powder. Just mix the dry milk into the corn flour and then substitute the equivalent amount of water into the wet ingredients. 

Hot Water: Have some hot water available to thin the batter as needed if it gets too thick while the cornmeal absorbs the water. You might need to add hot water to the rest of the batter while you are griddling your first batch for example. The cornmeal batter may thicken over time, so keep hot water ready on the side if needed. 

Butter, Lard, or Oil for Frying: Lard is the tradition. I used corn oil for these pancakes. 

Optional Additions: Corn kernels, chives or scallions, and black pepper. 

To Make These Pancakes: 

First, whisk together the cornmeal, salt, and baking soda in a large bowl. 

Next, in a medium bowl, whisk together the buttermilk and egg. Pour the mixture into the flour mixture and let it sit as you heat the griddle. 

Finally, fry the batty cakes on a greased griddle by tablespoon and cook about 1 to 2 minutes per side. 

If you notice that the batter has thickened, add hot water, by tablespoons.

Make-Ahead and Leftovers: 

As you are making them, you can place them on a sheetpan in a preheated oven as you are cooking the rest of the batty cakes. 

These corncakes are best served hot off the griddle but they also are great reheated. If you have leftovers, you keep them in the refrigerator for up to four days in an airtight container. Reheat them for about 10 to 15 minutes in a 350 degree F oven or toaster oven. 

I loved them for breakfast with butter and syrup, even the ones with corn kernels and pepper. 

Welcome to Cornbread Month by the Bread Bakers!

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Sugar-Free Cornbread | Culinary Cam

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board! If you are a food blogger and would like to join us, just send a note with your blog URL to foodlustpeoplelove@gmail.com. 

Cornmeal Batty Cakes

Yield: 24 Cakes

Author: Karen Kerr

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

These cornmeal batty cakes are little savory pancakes made with just five ingredients. They are also known as Johnny cakes, as well as hoe cakes.

Ingredients

• 130 grams (1 cup) finely ground white cornmeal
• 1/2 teaspoon table salt
• 1/2 teapoon baking soda
• 1 1/4 cups whole buttermilk
• 1 large egg
• 1/4 cup vegetable oil, lard, or butter, for frying

Instructions

1. In a large bowl, whisk together the cornmeal, salt, and baking soda.
2. In a medium bowl, whisk together the buttermilk and the egg.
3. Pour the buttermilk mixture into the cornmeal mixture and whisk until just combined.
4. Heat a heavy pan or griddle over medium heat and, when it's hot, add 2 tablespoons of oil or fat, and drop the batter, by tablespoon, onto the griddle (about 4 to 6 at a time). Let cook for 1 minute and then flip and cook for an additional 1 or two minutes. Transfer to a warm baking sheet in a 200 degree F oven. Add more oil as needed to the griddle/skillet as you continue to fry the corncakes.
5. If the batter is too thick so that the batter doesn't spread and bubble, add hot water, by tablespoon, to thin the batter.
6. Serve with butter, honey, and/or syrup.

Nutrition Facts

Calories

52

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

5 g

Fiber (grams)

1 g

Net carbs

4 g

Sugar (grams)

1 g

Protein (grams)

1 g

Cholesterol (grams)

9 mg

https://www.karenskitchenstories.com/2024/11/cornmeal-batty-cakes.html

Karen's Kitchen Stories

batty cakes, hoe cakes, johnny cakes

Bread

Southern

A link to more amazing cookbooks by Anne Byrn. 

Thank you to Melissa's Produce for introducing me to this book.