Rhode Island Johnnycakes with Bacon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Pork

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Ingredients

• 3/4 cup stone-ground white cornmeal
• 3/4 cup boiling water
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 4 slices thick-cut bacon
• 1 1/2 tbsp unsalted butter
• 1/4 cup pure maple syrup

Method (tap to check — screen stays awake)

1. Lay the bacon in a cold 12-inch cast-iron skillet, set it over medium and cook 8 to 10 minutes, turning once, until crisp. Drain on paper and pour off all but 2 tbsp of fat.
2. Whisk the cornmeal, salt and sugar in a heatproof bowl, then pour in the boiling water while whisking hard. It will stiffen immediately; let it stand 5 minutes to hydrate.
3. Loosen with the milk a splash at a time until the batter drops thickly from a spoon, like wet mashed potato.
4. Return the skillet to medium heat and add 1 tbsp butter to the bacon fat. Drop 1/4-cup mounds and flatten each to a 3-inch cake.
5. Cook 6 to 7 minutes per side, adding butter as you go. They are meant to cook slowly: the crust should be deep brown and crunchy and the middle set and creamy, not raw.
6. Serve two per plate with the bacon and warm maple syrup.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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