Instruction

1. Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. Make a well in center of flour mixture, and add water and butter to well. Using a fork or your fingertips, gradually stir flour mixture into water mixture; stir until a dough forms. Transfer dough to a lightly floured work surface, and knead until dough is soft, smooth, and does not stick to your hands, 4 to 6 minutes (dough will be slightly elastic). (If dough is too sticky, knead in 1 tablespoon of flour at a time, as needed, until dough reaches proper consistency.) Place in a clean bowl, and cover. Let rest at room temperature for 30 minutes.
3. Transfer dough to a clean work surface. Cut dough into 16 equal pieces; roll each piece into a ball. Cover and let stand for 5 minutes. (Dough is ready when it bounces back when gently pressed with a finger.)
4. Pour oil into a large skillet to a depth of 3/4 inch; heat over medium until oil reaches 350℉. Line a large plate using paper towels. Using a rolling pin or palms of your hands, flatten each ball to a 1/4-inch-thick round (about 3 1/4 inches in diameter).
5. Working in 3 to 4 batches, add dough rounds to hot oil. Cook, flipping occasionally, until golden brown on both sides, 5 to 6 minutes, reducing heat as needed if Johnny Cakes are browning too fast. Transfer to paper towel-lined plate, and let drain.