What exactly are Johnnycakes? Are they from the North or the South? They are fluffier than old-fashioned hot water cornbread and are very similar to a cornmeal pancake. They happen to be delicious with maple syrup or Southern sorghum syrup. You can also serve them as a savory bread with beans or greens.
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|---|---|---|---|
 Simply Mamá Cooks | 2020-09-10 13:17:59 |  133,676 Views |
CORNBREAD CAKES | Stovetop Cornbread Cakes Recipe | Johnnycakes Recipe
The answer to the question then is complicated. These cornmeal cakes are strongly associated with Jamaica and parts of the eastern Caribbean where they are often served with fried salt fish but they are also found in the American South and throughout New England and have strong ties to Native American cuisine. Some think these fried cornmeal "johnnycakes" were originally called journey cakes because they could be packed for eating 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 harking 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 want or not. There is only a tiny bit of sugar in this recipe so feel free to adjust to your own taste.
Cornbread is a quick bread that is usually made with cornmeal and all-purpose flour along with a combination of buttermilk egg and/or milk. Johnnycakes on the other hand are more like a cornmeal flatbread that some compare to pancakes as they are often baked on a griddle but some versions are baked in the oven.
