Rhode Island Johnny Cake Recipes

[Corn] [Pancakes and Waffles] [Vermont Johnny Cakes] [About Rhode Island Cooking] [Rhode Island] [Lee's Recipes]

About Johnny Cakes

Johnny CakesTo me, real Rhode Island Johnny Cakes are simply stone-ground Rhode Island cornmeal with a smidgen of salt and thinned with water baked on a cast iron griddle and served with butter and real maple syrup. If you want to eat them in the manner of colonial Rhode Islanders, skip the fattening butter and syrup and eat them plain. I like them plain.

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.
Source: Lincoln Minutemen, Lincoln, Massachusetts http://www.lincolnminutemen.org/recipes/johnny_cakes.html

Rhode Island Johnny Cakes - Plain

1 c. Johnny cake meal or cornmeal
1/2 tsp. salt
1 level tsp. sugar (optional)
1 1/3 c. boiling water

Pour water over meal, salt and sugar. Mix well. Thin down with milk to consistency of mashed potatoes. Drip by spoonfuls on hot griddle or frying pan. Cook 5 minutes. Turn over, and cook 5 minutes more. Serve with butter and 100% maple syrup.

Rhode Island Johnny Cakes

Ingredients

1 c. Rhode Island white johnny cake meal (white cornmeal)
Dash of salt
1 tsp. sugar
1 c. boiling water
1 egg
Milk
Shortening

  1. Put johnny cake meal into mixing bowl. Add salt and sugar.
  2. Make a well in center of meal. Pour in water to scald mixture. Let stand for a few minutes.
  3. Beat in egg.
  4. Thin batter to consistency of pancakes by adding milk and beating well.
  5. Drop by large, kitchen spoonfuls in hot shortening on griddle. Cook thoroughly on one side before turning.
  6. Do not cook too fast or inside will not be done. Makes 8 "cakes."

Johnny Cakes

Ingredients

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

Directions

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.

Johnny Cakes from Vermont

[Corn] [Pancakes and Waffles] [Rhode Island Johnny Cakes] [Lee's Recipes]

Ingredients

1 cup yellow cornmeal
1 cup white cornmeal
1 3/4 cups boiling water
4 tablespoons salted butter, melted and cooled for about 10 minutes
1/2 cup whole milk, at room temperature, not cold
1 large egg
4 tablespoons sugar (1/4 cup)
2 teaspoons sea salt
1/2 additional whole milk, slightly warm
4 tablespoons additional butter, for frying
4 tablespoons corn oil, for frying

 Rhode Island Johnny Cake Recipes

[Corn] [Pancakes and Waffles] [Vermont Johnny Cakes] [About Rhode Island Cooking] [Rhode Island] [Lee's Recipes]

About Johnny Cakes

Johnny CakesTo me, real Rhode Island Johnny Cakes are simply stone-ground Rhode Island cornmeal with a smidgen of salt and thinned with water baked on a cast iron griddle and served with butter and real maple syrup. If you want to eat them in the manner of colonial Rhode Islanders, skip the fattening butter and syrup and eat them plain. I like them plain.

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.
Source: Lincoln Minutemen, Lincoln, Massachusetts http://www.lincolnminutemen.org/recipes/johnny_cakes.html

Rhode Island Johnny Cakes - Plain

1 c. Johnny cake meal or cornmeal
1/2 tsp. salt
1 level tsp. sugar (optional)
1 1/3 c. boiling water

Pour water over meal, salt and sugar. Mix well. Thin down with milk to consistency of mashed potatoes. Drip by spoonfuls on hot griddle or frying pan. Cook 5 minutes. Turn over, and cook 5 minutes more. Serve with butter and 100% maple syrup.

Rhode Island Johnny Cakes

Ingredients

1 c. Rhode Island white johnny cake meal (white cornmeal)
Dash of salt
1 tsp. sugar
1 c. boiling water
1 egg
Milk
Shortening

  1. Put johnny cake meal into mixing bowl. Add salt and sugar.
  2. Make a well in center of meal. Pour in water to scald mixture. Let stand for a few minutes.
  3. Beat in egg.
  4. Thin batter to consistency of pancakes by adding milk and beating well.
  5. Drop by large, kitchen spoonfuls in hot shortening on griddle. Cook thoroughly on one side before turning.
  6. Do not cook too fast or inside will not be done. Makes 8 "cakes."

Johnny Cakes

Ingredients

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

Directions

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.

Johnny Cakes from Vermont

[Corn] [Pancakes and Waffles] [Rhode Island Johnny Cakes] [Lee's Recipes]

Ingredients

1 cup yellow cornmeal
1 cup white cornmeal
1 3/4 cups boiling water
4 tablespoons salted butter, melted and cooled for about 10 minutes
1/2 cup whole milk, at room temperature, not cold
1 large egg
4 tablespoons sugar (1/4 cup)
2 teaspoons sea salt
1/2 additional whole milk, slightly warm
4 tablespoons additional butter, for frying
4 tablespoons corn oil, for frying

Directions

Step 1. In a 1-cup measuring container, in the microwave or on the stovetop, melt and cool the 4 tablespoons of butter as directed. Using a fork, whisk in the 1/2 cup milk, egg, sugar and salt. You will have 3/4 cup of butter/milk mixture.

Step 2. In a medium mixing bowl, whisk together the two corn meals. Set aside. In a small saucepan, bring 1 3/4 cups of water to a rolling boil over high heat. Using a whisk, add the boiling water, every last hot drop, to the cornmeal, thoroughly combine and set aside for about 5 minutes. This mixture will be very thick and pasty.

Step 3. Heat the additional 1/2 cup of milk in the microwave or on the stovetop. Add all of the milk to the pasty cornmeal mixture.
Using a fork, combine the mixture until it literally resembles, very loose mashed potatoes. Cover with plastic wrap and set aside about 20-30 minutes, longer, or overnight!

Step 4. In a 12", nonstick skillet, melt 4 tablespoons of butter into 4 tablespoons of corn oil over medium heat. This will be enough to fry all of the Johnny cakes. Using a 1/4 cup ladle (4 tablespoons) as a measure, drop four Johnny cakes into the skillet. Adjust the heat to medium-high and fry, until golden brown on both sides, about 2 1/2-3 minutes per side, turning only once. Error on the side of slightly lower heat, as, if the heat is too high, the cakes will be raw in the center, so take your time here. Johnny cakes are denser than pancakes, which means they take longer to cook.

Source:KitchenEncounters blog by Melanie Preschutti http://kitchenencounters.typepad.com/blog/2012/01/-johnny-cakes-jonnycakes-journey-cakes-.html accessed June 7, 2012