“Laura always wondered why bread made of corn meal was called Johnny-cake. It wasn’t cake. Ma didn’t know, unless the Northern soldiers called it Johnny-cake because the people in the South, where they fought, ate so much of it. They called the Southern soldiers Johnny Rebs. Maybe they called the Southern bread, cake, just for fun.”
The batter was often spread on a board and baked on an open fire. To eat it, you would break off a piece and dip it in maple syrup, molasses, or gravy.
· 1 cup corn meal
· 1 teaspoon sugar
· 1 1/4 cup boiling
· Oil or shortening
1. Mix the corn meal, sugar, and salt together.
2. Slowly add the boiling water to the cornmeal mixture. Stir until just combined. Do not over-mix.
3. Warm a griddle or frying pan made of cast iron or with a non-stick coating.
4. Spread a tablespoon of oil in the warm pan. Place about 1/4 cup of batter on the griddle.
5. After the edges dry, wait for about 30 seconds and then flip the Johnny-cake over.
6. Press the center of the cake down with the spatula if needed. The second side does not take as long as the first to cook.
7. Remove the cake. Oil the griddle and begin again.
8. Serve warm with maple syrup, molasses, gravy or baked beans.
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New Richmond, WI 54017