Entree: United States – Rhode Island – Johnnycakes

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- For the Johnnycakes:
- 2 cups (320 g) stone-ground white cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 large eggs, approx. 100 g
- 1 3/4 cups (420 ml) buttermilk
- 3 tbsp (45 g) unsalted butter, melted
- 4 oz (115 g) salt pork or thick-cut bacon, chopped (for rendering fat)
- Vegetable oil or bacon fat as needed for cooking (about 2 tbsp / 30 ml)

- For the Cod:
- 4 cod fillets, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter

- For the Maple-Butter Sauce:
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- Pinch of salt and black pepper

- For the Greens:
- 8 oz (225 g) kale, stems removed and leaves chopped
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 1/4 tsp (1.25 ml) red pepper flakes (optional)
- Salt and pepper to taste

- To finish:
- 2 tbsp (30 g) unsalted butter, melted (for brushing cakes)
- Chopped scallions or chives for garnish
- Lemon wedges for serving

Instructions

Short Description:
Thick, dense stone-ground white cornmeal johnnycakes served as a New England main: pan-seared cod with a warm maple-butter sauce and garlicky sautéed kale. The corncakes provide hearty starch while the fish and greens make a complete entree.

Regional Notes:
This Rhode Island variation uses stone-ground white cornmeal for a thicker, denser griddle cake reflecting colonial-era preparations. Rather than thin pancakes, these are substantial cakes often cooked in pork fat and paired with local seafood and maple-forward flavors typical of New England.

1. Render the salt pork/bacon: place the chopped salt pork or bacon in a cold skillet over medium heat and cook until fat is rendered and pieces are crisp, about 6–8 minutes. Remove the crisped pork pieces with a slotted spoon and reserve for garnish. Measure and reserve about 2 tbsp (30 ml) of the rendered fat (add vegetable oil if you need more fat for frying). Keep the fat warm.
2. Make the batter: in a large bowl whisk together the stone-ground white cornmeal, all-purpose flour, baking powder, salt, and sugar. In a separate bowl whisk the eggs, buttermilk, and melted butter until combined. Pour wet into dry and stir just until blended; the batter should be thick but pourable — if it seems too stiff, add 1–2 tbsp (15–30 ml) milk or water. Let batter rest 10–15 minutes to hydrate the cornmeal.
3. Prep the greens: heat 1 tbsp (15 ml) olive oil in a wide skillet over medium heat. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add chopped kale, season with salt and pepper, and toss. Cover and cook 3–5 minutes until wilted and tender; uncover and sauté 1–2 minutes to remove excess moisture. Keep warm.
4. Cook the johnnycakes: heat a heavy skillet or cast-iron griddle over medium heat and add enough reserved rendered fat (or a mix of fat and oil) to coat the surface, about 1–2 tbsp (15–30 ml). For each cake, drop a generous 1/3 cup (80 ml) of batter onto the hot surface and spread slightly to make a 4–5 inch cake. Cook until edges are set and bubbles form on top, about 3–4 minutes, then flip and cook 3–4 minutes more until golden brown and cooked through. Cook in batches, adding fat as needed. Transfer to a warm oven (200°F / 95°C) to keep warm; brush lightly with melted butter before stacking.
5. Sear the cod: pat the fillets dry and season both sides with salt and pepper. Heat 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat until foaming. Add fillets skin-side down (if skin on) and cook 3–4 minutes until golden; gently turn and cook another 2–4 minutes until the fish flakes and reaches an internal temperature of 125–130°F (52–54°C) for tender, moist cod. Remove and keep warm.
6. Make the maple-butter sauce: in a small pan melt 2 tbsp (30 g) butter over low heat, whisk in the maple syrup, Dijon mustard, and lemon juice. Season with a pinch of salt and pepper and warm until just combined; do not boil. Taste and adjust sweetness or acidity.
7. Plate: place 1–2 warm johnnycakes per plate, top with a generous handful of sautéed kale, then a seared cod fillet. Spoon the maple-butter sauce over the fish and drizzle a little around the plate. Sprinkle crisped salt-pork or bacon pieces and chopped scallions over the dish. Serve with lemon wedges and extra maple syrup on the side if desired.
8. Leftovers and notes: johnnycakes are best served fresh but can be reheated in a skillet. For a vegetarian variation, substitute pan-seared firm tofu or roasted mushrooms for the cod and use olive oil instead of rendered pork fat.