This is a thin, crunchy cornmeal flatbread or pancake that some say got its name from journey cake, referring to a food that could be carried by travelers. Being unleavened, it's much like a high-fiber cracker.
INGREDIENTS | SERVES 4
- 1 cup stone-ground cornmeal
- ½ teaspoon salt
- 1½ cups milk
- 4 tablespoons butter, melted
- nonstick spray
Combine cornmeal and salt in a bowl.
Microwave the milk for 12 seconds, just to take the chill off if it is cold from the refrigerator.
Add the milk and melted butter to the cornmeal and salt. Stir and let rest about 5 minutes.
Meanwhile, heat a nonstick griddle or a well-seasoned cast-iron skillet.
Spray the griddle or skillet and ladle 1 ounce of batter per cake onto it. Fry them 2 minutes per side. Serve hot.
Protein: 8.12 grams
Carbohydrates: 41.64 grams
Fiber: 3.40 grams
Fat: 18.91 grams
While the johnnycake is a Rhode Island favorite, the hoecake is a staple of Southern cooking. They were allegedly named “hoe” because they were originally fried on the flat blade of a hoe over an open fire. Some versions of hoecakes incorporate green onions or okra into the batter.