Makes 12 to 14. Recipe is from “Better Homes and Gardens Heritage Cook Book” (Meredith Corp., 1975).
2 beaten eggs
1 cup water
¾ cup milk
2 tbls. lard, melted
1 tsp. salt
2 cups yellow cornmeal
1. In bowl mix eggs, water, milk, lard and salt. Stir in cornmeal. Stir well before making each johnnycake.
2. For each cake, place a scant ¼ cup butter on a hot, well-greased griddle, spreading to ¼ inch thick. Cook till golden, 2 to 3 minutes per side. Serve warm with butter and syrup.
Copyright © 2016, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved