===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:47)             Number: 370
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Johnnycake: Travelin' Bre      Conf: (37) Home Cooki
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   Once known as Indian-style pone cakes, these corn meal cakes became quite
popular with early traveling preachers and judges who did their rounds of duty
in the scattered New England settlements.  It wasn't long before their
traveling bread got to be known as "journey cake".  In Rhode Island the name
somehow got changed from "journey" to "jonnycake", and other places assuming
it had to do with the name "John" added an H, making it "Johnnycake".
   Rhode Island continues to use the name "jonnycake" - no 'H' - and to use
ONLY white cornmeal in its recipe, although white or yellow is perfectly
acceptable everywhere else.

                                Johnnycake
1 cup yellow or white cornmeal                 2 teaspoons sugar
3/4 teaspoon salt                              1 cup water
2 tablespoons butter                           1/4 cup milk
Butter, or margarine, and oil for frying       maple or pancake syrup
Butter or margarine for topping

* Measure cornmeal, salt, and sugar into a medium-size mixing bowl.  Measure
  water and the 2 tablespoons butter into a medium-small saucepan and heat to
  a rolling boil.
* Immediately pour hot mixture over cornmeal mixture, in a slow trickle,
  stirring constantly.  When butter has melted and all liquid has been
  absorbed, add milk.  Mixture should be fairly thick.
* Heat a large griddle or skillet.  Add butter, or margarine, and oil in about
  equal quantities and spread them around to cover the entire surface
  generously.  When fat is sizzling, drop johnnycake batter onto skillet from
  a large tablespoon, forming cakes that are about 4 inches in diameter.  When
  golden-brown and crisp on underside, lift carefully with a broad-edged
  spatula or pancake turner, and turn and brown other side.
* Serve cakes hot from the griddle, topped with additional butter and with
  maple or pancake syrup.  Johnnycake is good at breakfast time.  It can also
  be eaten at dinner with meat and gravy.

  Makes 12 4-inch cakes.
  
  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1