Recipes - Johnnycakes

Corn was a very important part of the American Indian's diet, and European settlers to the New world soon learned about this versatile food. One of the breads made from the cornmeal is called Johnnycake, or pone. Originally in 17th Century New England, these were called "Journey cakes" because they baked quickly, even on the campfires used by travellers to prepare meals. The cold pancake could be carried in a traveller's saddlebag, toasted over the fire, and moistened with butter, maple syrup, or stew gray.

Somehow, the word "journeycake" became "jonnycake". Some people believe that the current spelling was originated by someone named John and in parts of New England, an "h" was added. Today, white or yellow cornmeal is called for in most recipes, but in Rhode Island, they still use only white cornmeal and call their version jonnycakes.

You'll Need:

• 1 Cup cornmeal, white or yellow
• 3/4 teaspoon salt
• 2 teaspoons sugar
• 1 cup water
• 2 tablespoons butter
• 1/4 cup milk

You'll Need:

1. Combine the dry ingredients (cornmeal, salt, and sugar) in a medium bowl.
2. Put water and butter in a saucepan and bring to a boil over high heat.
3. Add water and butter mixture to dry ingredients.
4. Add milk (batter will be stiff).
5. Heat griddle; grease well with butter and oil.
6. drop batter from a large tablespoon onto hot griddle and form 4-inch cakes.
7. When golden brown on the underside, turn cakes over with a spatula
8. Serve hot, with maple syrup and butter.