Johnny Cakes are an unleavened cornmeal flatbread and an early American staple. It is said to have its roots in New England, first cooked by the Algonquian Native inhabitants. Think of polenta like a pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch, or supper in place of bread and biscuits. Dip, dunk, or soak up the juices from savory homemade Lamb Sausages and warming chowders or soups.
Johnny Cakes
Makes 6 large or 10-12 mini cakes
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1 cup Fine stone-ground yellow or white Cornmeal
1 teaspoon salt
1 Tablespoon sugar
1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable
2 Tablespoons Butter or fat drippings to grease griddle
Good Quality Maple Syrup
Preheat griddle to 375 degrees or an iron skillet, or a sauté pan.
Mix all ingredients until just lightly combined until batter-like. Allow to rest for 5 minutes.
Cook Johnnycake in a well-greased griddle or pan with a little melted butter, bacon, or sausage drippings. Allow cakes to brown and crisp; turn cakes over once after about 3-4 minutes. Repeat. Top with melted butter and good maple syrup. Serve immediately
Option Seasoning: A classic Johnny Cake is neutral in taste, allowing whatever the cakes are served with to be the predominant flavor. However, seasoning may be added to spice up according to personal preferences with a pinch of ginger, allspice, nutmeg, or pumpkin spice.
