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On the tag on the back of the rice flour was this recipe for Journey Cakes, a circa 1775 recipe from South Carolina. Well right then and there I just knew I had to make them. What in the world is a Journey Cake?
Rosemary-Garlic Journey Cakes: Add 1/4 cup finely chopped fresh or dried rosemary and 1 tablespoon finely chopped garlic to batter – this is the option I baked. I also added some shredded cheddar cheese to a couple for variety.
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.
In Rhode Island, traditionally, the cake is made only from fine white corn that has been ground by a water process. Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for this cornmeal flatbread.
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