Williamsburg Cornmeal Batter Cakes Food

JOHNNYCAKES (JOHNNY CAKES, JOURNEY CAKES)

Steps:

• In a large heavy saucepan, combine the cornmeal and salt. Pour in the boiling water, whisking constantly, and cook over medium-high heat until thick, about 10 minutes. Remove from the heat and stir in the butter and buttermilk.
• Drop heaping tablespoons of batter onto a lightly greased griddle over medium heat. Cook until the undersides are golden brown, about 5 minutes. Turn and cook on the other side until lightly browned, about 5 minutes. Serve warm.

WILLIAMSBURG ORANGE CAKE WITH WILLIAMSBURG BUTTER FROSTING

Steps:

• FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.
• Pour into 3 greased and floured 8 inch round cake pans. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections. Yield: one 3 layer cake.
• FOR THE BUTTER FROSTING: Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3 layer cake.
• The Southern Heritage Cakes Cookbook.

GRAY'S GRIST MILL THIN JONNYCAKES

Steps:

• Combine the cornmeal and salt in a mixing bowl. Add the cold water and stir until smooth. Stir in the milk, adding more if needed to achieve a thin, pourable batter.
• Lightly oil the griddle. Stir the batter - it tends to settle - then spoon out 1 tablespoon of the batter for each cake onto the griddle. The batter should "dance" out into a thin disk. If it seems too thin, add 1 teaspoon of cornmeal to the batter. If the cake sits too high, thin out the batter with a little milk.
• Let the cakes bake on the griddle until the underside is deep brown, about 5 minutes. Miller Tim McTague says "You wait and then wait some more."
• Flip them with a metal spatula, being careful, as they are fragile and tend to stick, and fry the second side just until spotted brown, about 1 minute.
• Serve them immediately. Lightly oil the griddle and stir the batter between batches.

WILLIAMSBURG CORNMEAL BATTER CAKES

Steps:

• 1. Heat the milk and water in a large saucepan almost to boiling. Add the cornmeal in a stream, whipping until smooth. Cool to room temperature.
• 2. Add the remaining ingredients and beat well with a wire whisk. The batter will be thin.
• 3. Grease a 9 or 10-inch nonstick skillet or crêpe pan and heat over medium-high heat. Allow about 1/4 cup batter for each cake, enough to cover the bottom of the skillet. Cook one cake at a time. Turn once when small bubbles appear on the surface.
• 4. Note: The batter tends to thicken toward the last of the cakes. If this happens, add a small amount of water or milk to restore the original consistency.
• 5. Additional batter cakes can be frozen between squares of waxed paper for future use. Thaw completely and warm slightly before using.