Entree: United States – Massachusetts, New England – Johnnycakes

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 11 hrs 40 min

Total 13 hrs

Ingredients

- 2 cups (320 g) medium-grind yellow cornmeal
- 1 tsp (6 g) fine salt, plus more to taste
- 1 tsp (4 g) baking powder
- 1 tbsp (12 g) granulated sugar
- 1 large egg, approx. 50 g
- 1 1/2 cups (360 ml) buttermilk (or whole milk)
- 2 tbsp (30 g) unsalted butter, melted, plus 2 tbsp (30 g) unsalted butter for cooking
- 2 tbsp (30 ml) bacon fat or neutral vegetable oil, plus more for the pan
- 1 lb (450 g) salt cod, desalted and rehydrated, flaked (see Instructions) — OR 1 1/2 lb (680 g) fresh cod fillets, boneless
- 4 slices (approx. 115 g) thick-cut bacon
- 1 medium yellow onion, approx. 6 oz (170 g), thinly sliced
- 8 oz (225 g) curly kale, stems removed and leaves chopped
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) unsalted butter (for glaze, included in above butter allowance if needed)
- 2 scallions, thinly sliced, for garnish
- Freshly ground black pepper to taste
- Optional: flaky sea salt or molasses for serving

Instructions

Short Description:
Thick, colonial-style cornmeal cakes (johnnycakes) served as a hearty New England main with pan-seared salt cod, braised kale with bacon, and a simple maple-butter glaze. This combination provides starch, protein, and greens to make a complete entree.

Regional Notes:
This Massachusetts/New England version uses plain yellow cornmeal for thicker, substantial johnnycakes reflecting colonial corn usage and pairs them with salt cod and maple—ingredients long associated with the region. The result is heartier than a breakfast pancake and leans on preserved fish and pork flavors typical of New England tradition.

1. If using salt cod: rinse the salt cod under cold water. Soak in cold water in the refrigerator 12–24 hours, changing the water every 6–8 hours, until the fish is no longer overwhelmingly salty. For a quick method, simmer salt cod gently in fresh water for 10–15 minutes, then let cool and soak 1–2 hours. Drain, pat dry, and flake into bite-sized pieces. If using fresh cod, pat fillets dry and cut into 1–2" pieces.
2. Make the johnnycake batter: in a bowl whisk together cornmeal, salt, baking powder, and sugar. In a separate bowl whisk the egg with buttermilk and the 2 tbsp melted butter. Pour wet into dry, stirring until combined; let rest 10 minutes for the cornmeal to hydrate. The batter should be thick but pourable—add up to 2 tbsp (30 ml) water or milk if it seems too stiff.
3. Cook the bacon: in a large heavy skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 2 tbsp (30 ml) of the rendered bacon fat in the skillet (save extra bacon for the kale if desired). Crumble the cooled bacon and set aside.
4. Sear the cod: in the same skillet over medium-high heat add 1 tbsp (15 g) butter and a drizzle of oil if needed. Season fresh cod pieces lightly with pepper and sear 2–3 minutes per side until opaque and just cooked through; if using rehydrated salt cod, pan-fry flakes briefly until they develop golden edges, 2–4 minutes. Transfer fish to a plate and keep warm.
5. Braise the kale: reduce heat to medium, add the sliced onion to the skillet with the reserved bacon fat and cook until translucent, 4–5 minutes. Add chopped kale, a splash of water (about 2 tbsp / 30 ml), and a pinch of salt and pepper. Cover and cook until kale is wilted and tender, 4–6 minutes. Stir in the crumbled bacon and adjust seasoning.
6. Cook the johnnycakes: heat a separate heavy skillet or griddle over medium heat and brush with the 2 tbsp (30 ml) bacon fat or vegetable oil. For each cake, spoon about 1/3 cup (80 ml) batter onto the skillet and gently flatten to form a thick cake about 1/2" (12 mm) thick. Cook until edges set and underside is golden, 3–4 minutes, then flip and cook 3–4 minutes more until cooked through and golden. Work in batches, keeping cooked cakes warm on a rack in a low oven (200°F / 95°C).
7. Make the maple-butter glaze: warm 2 tbsp (30 g) unsalted butter in a small saucepan over low heat; stir in 2 tbsp (30 ml) maple syrup and 1 tbsp (15 ml) lemon juice. Whisk until combined and warm. Taste and add a pinch of salt or a dash of molasses if you like deeper sweetness.
8. Plate and serve: for each serving, place 2-3 johnnycakes on a plate, top with a portion of flaked cod, spoon braised kale alongside, and drizzle the maple-butter glaze over the fish and cakes. Garnish with sliced scallions and a grind of black pepper. Serve hot.