Colonial Johnny Cakes: A Taste of Early America

Johnny cakes were a staple food in early colonial America, cherished for their simplicity and satisfying texture. Made with cornmeal, these cakes provided a reliable meal for settlers and travelers.

Unlike modern pancakes, they were denser and often cooked on a griddle or a flat stone over an open fire. Today, they offer a nostalgic glimpse into the past with their rustic charm and hearty flavor.

History

Johnny cakes date back to the 17th and 18th centuries, originating from Indigenous communities who shared their corn-based recipes with European settlers. The name “Johnny cake” is believed to have evolved from “journey cake” since these cakes were easy to make and carry on long trips.

Early versions contained only cornmeal, water, and salt, but over time, milk and eggs were added to enhance flavor and texture. They were a crucial survival food during colonial times, appearing on breakfast tables and alongside savory meals.

Equipment

• Large mixing bowl (I love this mixing bowl set)
• Whisk or wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Measuring cups and spoons
• Cast iron skillet (I love this one from Lodge) or griddle
• Spatula
• Butter knife (Chefs envy this knife set) (for serving)

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup boiling water
• 1/2 cup milk (or water for a more traditional version)
• 1/2 teaspoon salt
• 1 tablespoon butter or lard (for cooking)
• 1 tablespoon honey or molasses (optional, for sweetness)

Instructions

1. Prepare the Cornmeal Mixture

In a large mixing bowl, combine the cornmeal and salt. Slowly pour in the boiling water while stirring continuously to avoid lumps. Let the mixture sit for a few minutes to absorb moisture.

2. Add Liquid and Adjust Consistency

Gradually add milk (or water), stirring well until the batter reaches a thick but pourable consistency. If desired, mix in honey or molasses for added sweetness.

3. Heat the Cooking Surface

Place a cast iron skillet or griddle over medium heat and add butter or lard. Allow it to melt and coat the surface evenly to prevent sticking.

4. Cook the Johnny Cakes

Using a spoon, drop about 1/4 cup of batter onto the skillet, spreading it into a round, thin shape. Cook for about 3-4 minutes until the edges look set and the bottom is golden brown.

5. Flip and Finish Cooking

Gently flip the cake with a spatula and cook the other side for another 3-4 minutes. The cakes should be firm and slightly crisp on the outside while remaining soft inside.

6. Serve and Enjoy

Remove the cakes from the skillet and serve warm. Enjoy them plain, with butter, or drizzled with honey or maple syrup.

Special Notes

• For a crispier texture, cook the cakes slightly longer on each side.
• Traditional versions used water instead of milk, which gives a more authentic rustic flavor.
• To modernize the recipe, add a beaten egg for a fluffier consistency.
• Some variations include frying in bacon grease for a richer taste.

Nutrition (Per Cake)

• Calories: 180 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 5g
• Fiber: 2g
• Sugar: 3g (if honey/molasses is added)