 A Johnnycake in a cast iron fry pan | |
| Alternative names | Jonnycake, shawnee cake, hoecake, johnny cake, journey cake, and johnny bread |
|---|---|
| Main ingredients | Cornmeal |
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica.[1] The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua,[2] and the United States.
The modern johnnycake is found in the cuisine of New England[3] and is often claimed as originating in Rhode Island.[1] A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan.
- ^ a b Kurlansky, Mark (2009). The food of a younger land: a portrait of American food; Before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional: from the lost WPA files. Penguin. p. 86. ISBN 9781594488658.
- ^ Porter, Darwin; Danforth Prince (2009). Frommer's Bermuda 2010. Frommer's. p. 41. ISBN 9780470470626. Retrieved 14 March 2010.
- ^ New England Country Store Cookbook by Peter W. Smith (iUniverse 2003)