I think this recipe is much older but I took it from the 1961 Betty Crocker Cookbook so I used that date.
1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)
Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.
I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.