Corn Cakes
OK, really these are Johnny cakes, but I renamed them for TJ (Timmy Cakes). Corn is coming into season around here in Utah, and we are loving it! Our corn isn’t quite ready yet, but you can buy some fresh, picked this morning corn, on every corner around my town.
Johnny cakes (as they are originally called) are from the South. The original Johhny Cakes, recipe consisted of:
- White corn
- salt
- boiling water
- bacon drippings
Our Timmy Cakes however had:
- 2 eggs
- 2 tsp sugar
- 1/2 cup low fat milk
- 1/4 tsp baking powder
- 1 cup corn meal
- 1 cup corn (I wish you could see the whole kernels of corn in these. Although you can’t see them in the photo, they are there)
- 1/4 tsp sea salt
Mix all ingredients together with enough liquid to pour easily. Pour 1 TBL batter onto a buttered skillet. Cook till browned. (These are Gluten free, low-fat, whole grain)
These corn cakes make a nice side dish for dinner, but we ate them as a snack! These can totally be a finger food. They are really good with a little agave syrup or honey spread on top.
Speaking of the south, has anyone read “The Help“?!!! I can not put it down, and I’m really not much of a fiction reader. But this book is wonderful!!
[…] This post was mentioned on Twitter by Jen Kids, Healthykids. Healthykids said: Timmy cakes, corn cakes, Johnny cakes… whatever you want to call them. Here is a healthy recipe to start using… http://fb.me/vIfMYHE0 […]
This is totally different than the Johnny Cake my mom made growing up. I’ll have to find her recipe and compare. I’ll be trying these too. I have some cornmeal that needs to be used (or maybe thrown out!). Thanks!!
Never heard of these before, I’ll have to give them a try they sound yummy! I’ll have to check out the book too! 😀
These look delicious! I can’t wait to make them…
And YES, The Help is the best book I’ve read in a looong time!! I recommend it to everyone!! So glad you’re enjoying it, and thanks for the great recipe(s)!!!
I just read it last month. I am planning on doing it for my book club in September.
I found myself almost talking like them after reading for a while!
These cakes look delicious! I’d like to make a bunch to have for after school snacks. Thanks for sharing with us!
Just made these tonight and they were great! Made a few small changes to make them a bit more like the corn fritters I had growing up!
We eat those the way you made them in Venezuela, it’s one of our main dishes for breakfast, and we call them Cachapas. YUM!! We make them as big as pancakes, melt butter and melt white cheese (here we replace it with cream cheese) on them and voila! my 5 year old son can sit there and eat 5 of them (mind you these are like pancake size) so that tells you how good they are.
Making these with dinner tonight…can’t wait to see how they turn out!
The first sentence I read was “good food choices” from the dietician. I went on to read the recipe for Timmy cakes. I’m sorry, I have been taught to eat healthy since I was a little girl and taught my children, now grown, the same thing. Corn and bacon fat have not nutritional value, I would never feed this to my new little grandaughter. HOW do you call that a healthy snack? I would n’t even read on………..Dee
Corn has some wonderful healthy properties. Corn has Carotenoids like lutein and zeaxanthin. Corn also is a good source of fiber, vitamin c, Vitamin B3, manganese, vitamin b5, and it’s low in calories. Again, I’m not sure why you believe there is bacon in this recipe, I was using that as an example of what this recipe is NOT!..
I’d love to know where this recipe is not healthy.
Thanks
Dee,
I believe she was illustrating the original recipe for Johnny Cakes and further down she posted her HEALTHY recipe. Your reaction was way quicker than your reading. =)
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Made these today subbing almond milk and stevia. So delicious, thank you!!
Thanks! Need gluten free and these were great! Used coconut milk for dairy free and left sugar out.
Yummers
What consistency am I looking in regards to the end product ?
My corn cake came out heavy, rubbery, and very eggy ? My expectation towards the finished product was pancake consistency .
Hi Heidi! I’m sorry these corn cakes didn’t turn out how you were hoping. They are supposed to be a different, denser texture than wheat flour pancakes. But the type of cornmeal you use also plays a role. Did you use coursely ground meal? The finer the meal, the lighter the corn cakes will turn out. I hope you could still find a use for the ones you made!