johnnycake; johnny cake, jonnycake
Thought to be the precursor of the pancake, the johnnycake dates back to the early 1700s. It's a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Today's johnnycakes often have eggs, oil or melted butter and leavening (such as baking powder) added. Some renditions are baked in the oven, more like traditional cornbread. Also called hoe cake or hoecake.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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