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Gather the ingredients.
In a small pot on medium-low heat, add 1 ½ cup milk with 1 tablespoon unsalted butter and cook until the mixture begins to simmer.
Combine ½ cup all-purpose flour , 1 cup cornmeal , 2 tablespoons granulated sugar , 1 teaspoon baking powder , and 1 teaspoon salt in a medium bowl. Whisk to blend.
Add the hot milk mixture to the dry ingredients and whisk to blend.
Whisk in 1 large beaten egg . Let batter sit 10 minutes to hydrate.
Coat a large nonstick or cast-iron griddle or skillet with cooking spray and heat over medium heat until hot. Working in batches, ladle 2 tablespoons of batter per johnnycake onto the pan and spread to about 3 inches in diameter, leaving a few inches of space between. Cook until golden brown on both sides, 11 to 12 minutes total. Spray the pan with a fresh coating of cooking oil between batches.
Serve hot with butter and syrup as for pancakes, or serve them as bread with butter.