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From: kolling@magic.ARPA
Newsgroups: net.cooks
Subject: Re: Searching for Johnnycakes
Message-ID: <137@magic.ARPA>
Date: Wed, 30-Jan-85 13:43:01 EST
Article-I.D.: magic.137
Posted: Wed Jan 30 13:43:01 1985
Date-Received: Sat, 2-Feb-85 09:27:09 EST
Distribution: net
Organization: DEC Systems Research, Palo Alto
Lines: 24


>	When my mother was young, her grandfather used to make her
>something called Johnycakes. She descibes them to be similar to
>cornbread, but made from cornmeal mush and when baked they rise
>much the same way popovers do. They also had a 'shiney surface',
>not unlike the tops of fudge brownies (probably suggesting suger
>in the recipie).


Jonnycakes are indigenous to New England.  True jonnycakes are made of
just cornmeal, salt, and water and fried in a frying pan.  Think of them
as something you'd cook up as an alternative to starving if all you could
afford was cornmeal, salt, and water, and you get the idea;  (I think this
is actually their origin.)  Real jonnycake afficionados insist on white
cornmeal rather than yellow, and the jonnycakes have to be made very
carefully or they turn into leaden lumps.  I'm not surprised if someone
dumped in some sugar to try and improve things.  Mercifully, I don't have
a recipe for the original jonnycakes at hand, so I won't inflict it on
the world.