Johnnycake
Serves 8 · 2 of 5 items checked · 4 aisles
Dairy & Eggs
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Pantry / Durable
Spices & Seasoning
Other
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Archive recipe
A thin cornmeal cake baked on a griddle or board, the journey bread of colonial New England.
Johnnycake was cornmeal mixed with water or milk and baked before the fire, carried on journeys and eaten with butter and molasses. Rhode Island claimed it as its own and insisted on white flint corn.
The dish
2 of 5 items checked
Serves 8 · 2 of 5 items checked · 4 aisles
Pour the boiling water over the cornmeal and salt and stir until smooth.
Loosen the batter with the milk until it will spread on a griddle.
Drop spoonfuls onto a hot, buttered griddle and flatten them thin.
Cook until the edges are brown and crisp, then turn and cook the other side.
Serve hot with butter, molasses, or maple syrup.
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