From the kitchen
Caribbean Johnny Cakes
Cornmeal flatbreads fried to a crisp golden brown, utilizing coconut milk for hydration and a subtle richness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cornmeal
- 1 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Canned Coconut Milk, well shaken
- 2 tbsp Melted Butter
- Neutral Oil, for frying
Method
- Whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Stir in the coconut milk and melted butter until a soft, slightly sticky dough forms.
- Divide into 8 pieces and flatten each into a disc about 1/2-inch thick.
- Heat about 1/2 inch of oil in a skillet over medium heat and fry the cakes 3 to 4 minutes per side until deep golden.
- Drain on paper towels and serve warm.
Kitchen note
Keep the oil at a steady medium heat — coconut milk's natural sugars mean these brown faster than a plain water-based dough, and oil that's too hot will scorch the outside before the inside cooks through.
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