Reviewed: Oct. 7, 2009

My dad used to make these when I was little. Still yummy!

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kermit4608

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

For what they are, an austere pioneer food, they are good - especially with additional butter and syrup (only pure NY maple syrup will do). However, there is a reason why this has been replaced by other cornbread variations as other ingredients and cooking methods are available now. On a hot day with no A/C I wanted to try a cornbread that did not require an oven.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: May 25, 2009

Okay... I added an egg and used buttermilk. Cornbread "anything" just isn't cornbread without those 2 ingredients. I also added a little sugar, since we like our's sweet. I remember eating these when I was a kid. We always put syrup on them. My husband and son loved them.

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lori

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

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Reviewed: Nov. 16, 2008

Dry, bland - could barely eat it. Will not make again.

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SHANA799

Cooking Level: Beginning

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Reviewed: Sep. 18, 2008

No offense to our forefathers or the submitter of this recipe, but these weren't very good. Maybe earlier generations had more productive salivary glands than I do because these were so dry that I had to drown them in syrup just to make them palatable. I felt like I had gotten a mouthful of fish fry more than once. The flavor was okay plain, like bland cornbread, but was much better with syrup. I'll keep looking for a moister recipe.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

We didn't like it at all sorry. Way to dry.

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Loubeth

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Reviewed: Jun. 29, 2008

Very dry and very little flavor. There was no amount of maple syrup or butter that was going to save this!

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SFfoodie

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: May 21, 2008

My kids thought this was too heavy of a recipe for pancakes, but will use with soup instead of cornbread with honey and it should be fine.

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KENANDLISS

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Reviewed: Feb. 5, 2008

I usually make cornbread to eat along with my chili, but tonight I had a few extra minutes to just check out other recipes. Being from the midwest, I haven't ever had johnnycakes. I just whipped some of these up (In a fraction of the time it used to take me to make cornbread). I added 2 tablespoons of sugar substitute, because my family likes their cornbread a little sweet. I'm never making cornbread again!!! Crisp on the outside, and slightly moist on the inside, a perfect compliment to my chili!

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FLYINGA

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Reviewed: Feb. 2, 2008

There's no egg or sugar, so they are very dry, crumbly and bland.

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LiviaDesigns

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Reviewed: Nov. 25, 2007

These are very grainy, salty & heavy. Absolutely horrible. Do not waste your time or ingredients.

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Cathy S

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Reviewed: Jul. 9, 2007

I tried these for two reasons: 1. I had all the ingredients, 2. I was curious how good this "pioneer food" would actually be. (I have made "hush puppies" in the past and wasn't too enthralled with them.) I was pleasantly surprised at how tasty these johnnycakes really were! My husband and children really loved them. I served them with soup instead of cornbread, and the family ate them all up! Yum!

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muttivon6

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Reviewed: Jun. 30, 2007

The family didn't like these. I guess they don't go with the Italian-American pallet.

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Flavia

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Apr. 21, 2007

This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling, and otherwise, it's pretty foolproof.

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Jvgordon

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Reviewed: Feb. 3, 2007

Was unsure what to expect with these. They were good, for what they are. Kinda neat knowing what pioneers ate. I did add some brown sugas which helped and we had them with syrup. The kids enjoyed them. Thanks Kevin for the quick breakfast!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Nov. 26, 2006

i absolutely loved this recipe! i added about a half cup of brown sugar to my batter and the results were fantastic! I will definitely be making these again! thanks

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Jillian Claire

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Reviewed: Sep. 4, 2006

Added two table spoons of sugar, delicious and simple.

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Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Jan. 25, 2006

the butter in this recipe isn't necessary seenhow they're being cooked in oil/butter as it is. so i didn't use that or the 2 tbsp of boiling water. they came out tasting like i expected them to; a traditional mash of cornmeal with salt that is cooked in a skillet. so i don't understand the complaints about sweetness, that's what the honey or maple syrup is for.

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nikki-cole

Cooking Level: Expert

Living In: North Smithfield, Rhode Island, USA

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Reviewed: Nov. 19, 2005

These were actually better than I thought they would be, and the taste grows on you as you eat them. They're not something I'd make all the time, but it was nice to have a chance to try something I've often read about.

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