Red Corn Johnny Cake Recipe

Preheat and prepare skillet

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats so the skillet becomes very hot. This creates a crisp crust on the johnny cake.

In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 cup whole milk and 2 large eggs until smooth. Stir in 4 tablespoons melted unsalted butter.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined — the batter should be thick but pourable. Do not overmix; a few small lumps are fine.

Fold into the batter: 1 finely diced jalapeño (deseeded for milder heat), 1 cup shredded Texas Gold cheddar, and 2 tablespoons thinly sliced scallions. Reserve a small handful (about 2 tablespoons) of shredded cheddar and 1 teaspoon sliced scallion for scattering on top before baking.

Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon canola oil and swirl to coat the skillet. Sprinkle 2 tablespoons coarse cornmeal evenly across the bottom of the skillet to prevent sticking and add texture.

Pour the batter into the preheated skillet, smoothing the top gently with a spatula. Sprinkle the reserved shredded cheddar and scallion on top. Lightly season the surface with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is golden brown, the edges are crisp, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If you prefer a deeper crust, switch the oven to broil for the last 1–2 minutes while watching closely.

Remove the skillet from the oven and let the johnny cake rest for 5–10 minutes to set. This makes slicing easier and finishes cooking through with residual heat.

Using a spatula, loosen the edges and slide the johnny cake onto a cutting board. Slice into 6 wedges. Serve warm, optionally with butter or honey on the side.