Corn and Blueberry Johnny Cakes


  • 1 cup finely ground yellow cornmeal
  • ½ cup flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 egg (lightly beaten)
  • 1 cup milk (hot)
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh blueberries
  • 3 tablespoons unsalted butter (divided)
  • Maple syrup for serving (optional)


In a medium bowl, whisk together cornmeal, flour, sugar, and salt. Add egg and milk and whisk to combine. Stir in corn and blueberries.

Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. When butter is foamy, add batter ¼ cup at a time. Repeat until you have four pancakes in the skillet. Cook until golden, about 2 minutes. Flip and cook another 2 minutes or until golden. Repeat with remaining butter and batter.

Serve warm, topped with maple syrup, if desired.

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