Try this Rhode Island Jonnycakes recipe, or contribute your own.
Suggest a better descriptionCombine the cornmeal, salt and sugar in a heatproof bowl. Stir in the boiling water, 1/4 cup at a time, until the mixture is thick and pasty. Let stand until it "swells" (1-2 minutes). Heat the bacon fat in a large cast iron skillet over medium heat. Stir enough milk into the cornmeal mixture to form a batter which looks like slightly mashed potatoes (it should spread only slightly when dropped from a spoon). Drop the batter by heaping serving spoon fulls (about 2 Tablespoons each) into the hot fat, pulling in the edges of the cakes with a metal spatula to prevent spreading. The cakes should be about 1/4 " thick. Cook the cakes until they are brown and crusty (about 6 minutes per side). Drain the cakes on paper towels. Split each cake and serve hot.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 | ||
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Calories: 335 | ||
Calories from Fat: 126 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 28.2mg | 1 % | |
Potassium 111.2mg | 3 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 44.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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