Starting with boiling or near-boiling water precooks the cornmeal, giving the jonnycakes bold corny flavor and mouthfeel. By adjusting the amount of water, you can make hearty thick cakes or lacy tender crisps. Sugar is good too. Boiling water makes the difference between dry bland mealcakes and tasty, interesting jonnycakes. Unlike my first attempt, the second batch of jonnycakes I made were actually something you'd want to eat.
Vance's Rhode Island Jonnycakes for two
1c cornmeal (preferably stone ground)
1.5c boiling water
1 tsp kosher salt
1 tsp sugar
Mix together to form a smooth paste, adjusting amount of water to preference, and spoon by the tablespoonful onto a hot lightly oiled skillet. Cook 3-5 minutes on the first side, flip and cook another minute. Eat promptly.
I look forward to being fed those at some point. ;)
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