Caviar and Rhode Island Johnnycakes

Coastal Living
3 1/2 dozen


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1 cup johnnycake or fine stone-ground white cornmeal
3/4 teaspoon kosher salt
3/4 cup boiling water
1/3 cup milk
1/2 cup fresh corn kernels
1 tablespoon corn oil


Combine 1 cup cornmeal and salt in a medium bowl.

Combine 3/4 cup boiling water and milk; add to cornmeal mixture, stirring until blended. Fold in corn.

Drop mixture by teaspoonfuls, in batches, onto a hot nonstick griddle brushed with oil. Cook until tops are covered with bubbles and edges look done; turn and cook other side. Cool and serve with caviar.

NOTE: Johnnycake cornmeal may be ordered from Gray's Grist Mill, Inc., in Rhode Island at 508/636-6075

Created date

May 2001