By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
185 cal · 45 min
Cornmeal Johnnycakes with Spiced Apple Compote
Recipe GLPRa9d8f0c86d5be6
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Average rating: 4.8 (1)
Golden, crispy johnnycakes made from whole grain cornmeal, served warm with a fragrant spiced apple compote. This traditional dish is naturally gluten-free and vegetarian, making it a wholesome side dish or breakfast option. The warm cinnamon and clove-infused apples complement the tender cornmeal cakes perfectly.
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Ingredients
2 cup Whole grain cornmeal (yellow or white)
1 tablespoon Brown sugar
½ teaspoon Ground cinnamon
1 pinch Ground clove
1½ teaspoon Salt
2 tablespoon Boiling water
½ cup Milk
2 tablespoon Butter (for cooking)
3 cup Apples, cored and roughly chopped
¼ cup Water (for apple compote)
1 tablespoon Fresh lemon juice
2 tablespoon Maple syrup
Directions
In a medium bowl, combine the cornmeal, brown sugar, cinnamon, clove, and salt. Whisk together until evenly blended.
Pour 2 tablespoons of boiling water into the dry mixture and stir vigorously until a thick paste forms.
Let the mixture rest for 1 minute, then gradually add the milk one tablespoon at a time, stirring constantly. Stop occasionally to check the consistency—the batter should resemble thin mashed potatoes when ready.
Melt 1 tablespoon of butter in a cast-iron skillet or griddle over medium-high heat. Once melted and hot, pour ¼ cup of batter onto the surface for each johnnycake, spreading gently to form 4-inch rounds.
Cook the johnnycakes until the bottoms are golden brown, about 3 minutes. Carefully flip and cook the other side until golden, another 3 minutes. Transfer to a plate and keep warm. Repeat with remaining batter, buttering the skillet as needed between batches.
For the compote, place the chopped apples and ¼ cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently until the apples are soft and tender, about 10–15 minutes.
Stir the lemon juice and maple syrup into the cooked apples, mixing gently to combine.
Serve the warm johnnycakes topped with the spiced apple compote and an additional drizzle of maple syrup.
Comments
Every ingredient is a staple at any Charlotte grocer—cornmeal, apples, milk, butter, and spices are standard stock at Harris Teeter, Food Lion, Kroger, and ALDI alike, with no special stops required. The stated 45 minutes is honest; the compote simmers while you mix and cook the cakes, and the whole process genuinely runs that timeframe. Cost per serving lands around $1.00 to $1.25, driven mainly by butter and maple syrup, which is reasonable for a breakfast or brunch that feeds eight. This is a Southern breakfast that suits a relaxed morning or weekend gathering, reheats well in a warm oven, and the compote stores several days—perfect for batch cooking or next-day breakfast.</review> <parameter name="reviewEs">Cada ingrediente es básico en cualquier tienda de Charlotte—cornmeal, manzanas, leche, mantequilla y especias están en stock regular en Harris Teeter, Food Lion, Kroger y ALDI sin necesidad de paradas especiales. Los 45 minutos indicados son correctos; la compota se cocina a fuego lento mientras preparas y cocinas los johnnycakes, y el proceso completo realmente toma ese tiempo. El costo por porción ronda $1.00 a $1.25, impulsado principalmente por mantequilla y jarabe de arce, lo cual es razonable para un desayuno que alimenta a ocho personas. Este es un desayuno sureño que funciona para una mañana relajada o una reunión de fin de semana, se recalienta bien en un horno tibio, y la compota se conserva varios días—perfecta para cocinar en lotes o desayunar al día siguiente.
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