Thin Rhode Island Jonnycakes with Cheddar Gray’s Grist Mill

2 cups Gray’s Grist Mill Stone Ground white cornmeal
1 teaspoon salt, or to taste
1 1/4 cups milk
3/4 cup cold water
about 6 ounces sharp Cheddar, sliced thin
In a bowl combine the cornmeal, the salt, and 3/4 cup cold water, stir in the milk, and combine the mixture well. Heat a well-oiled griddle or heavy skillet over moderate high heat until it is hot but not smoking. Working in batches and using a tablespoon measure, measure out 1 tablespoon batter onto the griddle fro each jonnycake, spreading the batter to form 3-inch rounds. (it’s important to stir the batter so the batter stays well blended.) Cook the jonnycakes for 3 to 4 minutes, or until they are cooked through. Turn the jonnycakes and cook them for 2 minutes more. Top each jonnycake with a slice of the Cheddar, cook the jonnycakes until they are golden brown and the cheese is melted, and keep them warm. Make jonnycakes with the remaining batter and Cheddar in the same manner. Makes about 20 to 24 jonnycakes.