Makes 12 thick 2-inch jonnycakes, or 3-4 servings.
1 cup white cornmeal
1 tsp granulated sugar
1/2 tsp kosher salt
2 Tbsp butter, plus extra for serving
Maple syrup, for serving
Preheat a frying pan or griddle over low-medium heat.
Meanwhile, in a large bowl combine the corn meal, sugar and salt. In a microwave-safe bowl or measuring cup, or on the stovetop, bring 1-1/2 cups of water to a boil, and pour into the cornmeal mixture. Combine with a whisk; the mixture will be very thick, like white polenta. Melt the butter in the preheated pan, and drop the cornmeal mixture by tablespoon into the pan. Flatten each one slightly with the back of the spoon.
Let the jonnycakes cook, undisturbed, for 6 minutes, until they're browned and crispy on the bottom. Flip, and cook for 5 minutes more to crisp the other side.
Serve hot, with butter and maple syrup.