|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What exactly are johnnycakes? Are they from the North, or are they from the South? They're fluffier than old-fashioned hot water cornbread and very similar to a cornmeal pancake. They happen to be delicious with maple syrup, cane syrup, or Southern sorghum syrup. You can also serve them as a savory bread, along with beans or greens.
So, the answer to the question is complicated. These cornmeal cakes are identified strongly with Jamaica and parts of the Eastern Caribbean, where they are often served with sautéed salt fish, but they can also be found in the American South and throughout New England, too, and have strong ties to Native American foods. Some think these fried cornmeal "johnnycakes" were originally called journey cakes because they could be packed to eat on long journeys, while others believe they were first called Shawnee cakes after the tribe in the Tennessee Valley; the "johnnycake" is a mispronunciation. According to "The Encyclopedia of American Food and Drink" by John Mariani, the name "Rhode Island johnnycake" first appeared in print in 1739, going back to the Narragansett people, and an 1835 political cartoon by James Akin called johnnycake "the stamina of the South."
These are delicious and can be as sweet as you like, or not. There's only a little bit of sugar in this recipe, so feel free to adjust to your liking.
Gather the ingredients.
In a small pot on medium-low heat, add the milk with the butter and cook until the mixture begins to simmer.
Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk to blend.
Add the hot milk mixture to the dry ingredients and whisk to blend.
Whisk in the beaten egg. Let batter sit 10 minutes to hydrate.
Coat a large nonstick or cast-iron griddle or skillet with cooking spray and heat over medium heat until hot. Working in batches, ladle 2 tablespoons of batter per johnnycake onto the pan and spread to about 3 inches diameter, leaving a few inches of space between. Cook until golden brown on both sides, 11 to 12 minutes total. Spray the pan with a fresh coating of cooking oil between batches.
Serve hot with butter and syrup as for pancakes, or serve them as bread with butter.
What Is the Difference Between a Johnnycake and Cornbread?
Cornbread is a quick bread that is typically made with cornmeal and all-purpose flour, along with some combination of buttermilk, egg, and/or milk. Johnnycakes, on the other hand, are more like a cornmeal flatbread that some liken to pancakes because they are often cooked on a griddle, but some versions are baked in the oven.
- If you are making batches, preheat the oven to 200 F before you begin. Put the finished pancakes on a baking sheet and keep them warm in the oven while you make subsequent batches.
- Fry the johnnycakes in hot bacon drippings and serve with bacon.
- Decrease or omit the sugar altogether if you prefer a more savory johnnycake.