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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Johnnycake is always a simple bread and was originally called journey cake because it was frequently made by circuit riders and other travelers, being quickly prepared. Cornmeal was mixed with water or snow and baked before the fire. If you make this with white corn meal instead of yellow corn meal, add 2 teaspoons of sugar and bake on a greased griddle, it is Rhode Island Johnnycake. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups cornmeal |
2 teaspoons salt |
4 cups water, boiling (amount approximate) |
1 tablespoon butter or 1 tablespoon bacon fat or 1 tablespoon other shortening |
Directions:
1. Mix corn meal and salt; add boiling water and shortening and beat well.
2. Spread 1/2 inch thick on a greased baking pan.
3. Bake at 350F until crisp, about 35 to 45 minutes.
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