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Johnnycakes (or, johnny cakes) are a famous food from the Civil War era. They were especially famous among soldiers in the south. They are pancake-like cornmeal flatbreads that are recognized by many other regional names as well: corn cake, hoe cake, mush bread, Shawnee cake, jonakin, and more. The origin of their name is a real mystery.
The simplest recipes call for nothing but cornmeal, boiling water, and a little salt. The batter should be fairly thin so that when fried on a hot griddle, the batter is no more than a quarter of an inch thick. Rhode Islanders take their johnnycakes so seriously that they hold baking and eating contests every year.
This Johnny cake is very easy to make and wonderful. It’s good served with spicy foods like Jerk chicken. Read More This may be called “Johnny Cake ” but I couldn’t tell anything that made it different from regular ol’ cornbread. Pretty good cornbread although it’s a bit denser than I thought it would be.
Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan. Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk. Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
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