For New & Experienced Practitioners: Insight Mini Retreat with Erin Selover
Nov 29
Recipes October 27, 2025  | Servings: 12 small pancakes

Johnny Cakes

This recipe is great for cornbread, but even better when you take the time to make Johnny Cakes (Johnny cakes are basically cornbread pancakes). We serve these for our Southern New Year’s Day meal with black-eyed peas and collard greens. The bitter greens with the sweet Johnny cake and the rich black-eyed peas make a perfect plate to start off the New Year—or the new you after going on retreat.

Dry Ingredients

  • 1 cup fine yellow cornmeal
  • 1 cup flour
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup neutral oil
  • 1 large egg
  • 1 cup butter milk or 1 cup milk with 1 teaspoon lemon juice that has been left out for 30 minutes
  • ½ cup cooked corn (fresh or frozen, depending on the season)

Instructions

  1. Mix dry ingredients together in a large mixing bowl, no need to sieve them but give them a nice stir with a whisk.

  2. Combine wet ingredients in a smaller bowl and whisk until fully incorporated.

  3. Add wet to dry and mix with whisk or spoon until homogenous. Don’t overmix, or it will create too much gluten.

  4. Warm seasoned cast iron frying pan or nonstick pan over medium heat.

  5. Add oil, and begin adding in scoops of the dough once pan is hot—cooking like a pancake. (An ice cream scoop helps you stay consistent but a large spoon will also work.)

  6. Cook for about 3 minutes per side. If it is still soft but has the color you want, you can finish them in the oven.

  7. Serve with black eyed peas and stewed collards for a new years day meal, or serve with butter and syrup for an indulgent and fun breakfast.

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