recipe_name: Johnny Cakes
notes: 19th century recipe for simple corn meal based, savory pancakes.
yields:
- amount: 10
  unit: medium sized
  X-name: Johnny cakes
ingredients:
- bacon:
    amounts:
    - amount: 12
      unit: ounces
    processing:
    - cook beforehand and keep grease in pan
- finely ground corn meal:
    amounts:
    - amount: 2
      unit: cups
- mustard:
    amounts:
    - amount: 0.5
      unit: tsp
- turmeric:
    amounts:
    - amount: 1
      unit: tsp
- molasses:
    amounts:
    - amount: 1
      unit: Tbsp
- salt:
    amounts:
    - amount: 1
      unit: tsp
- unsalted butter:
    amounts:
    - amount: 2
      unit: Tbsp
- boiling water:
    amounts:
    - amount: 0.75
      unit: cup
steps:
- step: Fry up your bacon however you like it and keep the grease in the pan.
- step: In a bowl, use your hands to mix the cornmeal, spices, molasses, salt, and butter together.
- step: Add boiling water to the cornmeal mixture and use a spoon to stir until it's all mixed in. The amount of water you add will depend on what texture you want for the cakes. Less water will make for a firmer cake, more water will make a thinner, more flexible cake. You want it to be thick enough for it to hold its shape; more like a dough than a batter.
- step: Form the dough into round cakes with your hands.
- step: Heat the bacon grease in the pan over medium heat. Carefully set the cakes in the hot grease and cook for about 3 minutes on one side, then flip and cook for 2 minutes on the other side, or until they’re nicely browned.
X-grubriffs:
  format: 1
  descriptions:
  - title: ''
    body: 19th century recipe for simple corn meal based, savory pancakes.