What is johnny cake

Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for this cornmeal flatbread. The origin of the name johnnycakes jonnycakes is something of a mystery and probably has nothing to do with the name John. They were also called journey cakes because they could be carried on long trips in saddlebags and baked along the way.

Some historians think that they were originally called Shawnee cakes and that the colonists slurred the words, pronouncing it as johnnycakes. The settlers of New England learned how to make johnnycakes from the local Pawtuxet Indians, who showed the starving Pilgrims how to grind and use corn for eating.

When the Pilgrims landed at Plymouth in , most of their wheat brought from England had spoiled on the long voyage. It is said that Myles Standish , the military leader of the Plymouth Colony, discovered a cache of corn stored by the Indians.

Tisquantum lived out the rest of his life in the Plymouth Colony teaching the settlers how to grow corn, pound corn into meal, and how to cook with it. He also acted as interpreter and guide.

In a medium bowl, place cornmeal and salt. Pretty good cornbread although it's a bit denser than I thought it would be. I'd like to find a cornbread recipe a little moister and lighter. Also note this recipe cooks a lot faster than the recipe says--mine was done in 30 minutes and perhaps I could have taken it out even sooner. Another note--I thought it would be pretty sweet with a half cup of sugar but it wasn't for some reason. My mom used to make Johnny Cake when I was a kid. I was craving some comfort food the other day and thought of this.

I couldn't find my mom's recipe so I used this one. Don't tell mom but I think this one is better. It is light tastey and absolutely wonderful warm with real maple syrup. This is a fantastic recipe. I made it to take on a canoe trip and it was quite excellent even after five days of being beaten around in the food pack.

All Reviews for Johnny Cake. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. I am glad to share johnny cake with my kids with allergies:.

Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Let the batter rest for 15 minutes this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken. After about 15 minutes the consistency should resemble that of mashed potatoes.

You can either use a non-stick frying pan still use a little bit of oil or oil a cast iron pan. Space the scoops of batter about 3 inches apart because they will spread. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient.

Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side. Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch. I want to try to make these for my class that just finished reading Little House in the Big Woods. Do you think I could make the batter in the morning and keep it for a few hours until I grill them?

Or would it be better to make them the night before then reheat them? Thanks for the help! Hi Sheila, how fun! With maple syrup, it was like biting into a handful of sweet Fritos!

Add the water and melted butter to the egg mixture whisking just until combined. Add tablespoons batter for each cake to the pan. Flip and cook until the other side is golden brown. Notes These are best served hot out of the pan while the edges are crispy. To keep the hoe cakes warm and crispy while you are frying them place on a rimmed baking sheet in a degree oven.

It is best to reheat the cakes by wrapping in foil and placing on a baking sheet. Heat in the oven at degrees for minutes.

To take this recipe to an all new high use bacon fat to fry the cakes. It gives them a little bit of a smoky flavor with extra crispy edges. These tasty numbers are traditionally served with maple syrup or honey and butter. However I have found that they are equally delicious alongside soup, stew and chili. I absolutely love pairing these with a warm, hearty bowl of chili! So good.