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1
Combine the white flint cornmeal and salt in a heatproof bowl. Pour the boiling water over the meal in a steady stream, stirring constantly. The mixture will thicken immediately as the boiling water gelatinises the starch. If milk or sugar is used, stir it in now. The finished batter should be thin enough to spread readily on the griddle — looser than a standard pancake batter. If it holds a stiff peak, it is too thick.
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2
Set a griddle over medium heat. Grease it lightly with butter. When the butter has melted and begins to foam across the surface, the griddle is ready. Spoon the batter in rounds of approximately 60 ml each, then spread each round gently to a diameter of approximately 7 cm and a thickness of approximately 5 mm. The edges should appear lacy and thin. This is where the dish lives or dies: a batter spread too thick will never develop the crispy exterior and creamy interior that define the johnnycake; a batter spread correctly will show lacy, lacquer-thin edges within the first minute of cooking.
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3
Cook over medium heat for 3 to 4 minutes without disturbing the cakes. Do not flip early. The bottom is ready when the edges have set and turned golden-brown and the surface of the cake has lost its wet sheen. A cake lifted at the edge should show a firm, deep-gold underside.
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4
Flip each cake once and cook a further 3 to 4 minutes on the second side. The finished johnnycake is golden-brown and slightly crispy on both exterior faces, tender and creamy at the centre. Pressed lightly with a fingertip, the edge yields a faint crackle; the centre gives without resistance.
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5
Transfer to a warm plate. The cake should carry a clean, minerally corn fragrance — nutty, not sweet. Serve immediately; the crisp edge softens on standing.