Johnnycakes are one of the most ancient cooked foods, as evidenced by Reay Tannahill in his intriguing book "Food in History." According to Tannahill, our diets have been influenced by various factors spanning over thirty thousand years. In his section dedicated to the time period between 6000 and 5000 BC, Tannahill sheds light on the crucial cultivation of maize, also known as Indian corn. The plain flour and water flatbreads are very fundamental in many parts of the world, sometimes improved by addition of a little fat, season with salt. The Mexican tortilla and the Scots oatcake, the Indian chapati and the Chinese pao ping, the Indigenous American johnnycake and the Ethiopian injera are all direct descendants of neolithic (stone age) bread, utilizing the same principle to cook with 2 ingredients: grain and water. The only difference is the basic grain: maize, oats, wheat, or millet.

Johnnycakes, a traditional Indigenous American dish, have evolved over the years into various recipes. One such recipe goes back to simpler times when only two ingredients were needed to create this delightful dish. Historically, the ordinary unbaked grain-paste was prepared by soaking maize in hot water for hours until it swelled. The swollen maize would then be formed into small cakes and cooked in fat, typically over the fire. The result was a toasty and delicious treat that exemplified the essence of Indigenous American cooking. This two-ingredient version of Johnnycakes not only reflects the resourcefulness of Indigenous ancestors but also offers a glimpse into the rich culinary heritage of the past.

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Johnnycakes Recipe

By Zosia Culinary Adventures | Date: Sept 29, 2023

Preparation Time: 5 minutes

Cook Time: 8-10 minutes

Yield: 12 cakes

Ingredients:

·   2 cup coarse cornmeal

·   3/4 teaspoon salt

·   2 cup water

· 1 cup milk

·   2 tablespoon unsalted butter

·    bacon drippings or oil for frying

Instructions:

1.  Prepare a non-sticky ceramic pot and place in cornmeal and salt.

2.  In a medium saucepan over high heat, bring water, milk and butter to a rapid boil; remove from heat.  With the saucepan in one hand, let the boiling liquid dribble onto the cornmeal while stirring constantly with the other hand.

3. Continue to stir to make sure there are no lumps. Cover the ceramic dish. Simmer on the lowest temperature, and stir regularly or at least every 5 minutes to prevent sticking to the bottom of the ceramic pan. Cook for 30 minutes. Taste and adjust salt if needed. Cool it down for 5 minutes.

4.  Generously grease a large, heavy frying pan with the bacon drippings and heat.  When pan is hot, drop the batter by spoonfuls gently sliding the batter with another spoon.  Gently flatten the batter with a spatula or turner.  Fry until golden brown, turn, and brown on the other side ( approximately 4- 5 minutes on each side and adding more bacon drippings as needed).

5. Serve while warm with butter and maple syrup.

Enjoy it!

Nutrition Facts per One Servings🧡

Calories 146 | Fat 2.7 g \ Saturated Fat 2.7 g\ Cholesterol 16 mg\ Sodium 223 mg\ Total Carbohydrate 16.8 g\ Dietary Fiber 1.5 g\ Total Sugars 1.1 g\ Protein 5.4 g \ Vitamin D 1 mcg\ Calcium 27 mg\ Iron 1 mg\ Potassium 118mg