What my mom called "johnnycake" was corneal batter with chopped onion in
it, fried in a skillet, sort of like a pancake. Basically the same as
cornbread, but the frying and the round thin shape did seem to make irt
a whole different kinda thing. Crispy. She would make them to go with
collard / turnip greens, black-eyed peas....yum.


Lass


Bout them cornbread sticks. Failed.

Group: rec.food.cooking Date: Thu, Jan 15, 2009, 4:44pm (EST-2) From:
(Gloria*P)
John Kane wrote:
May be a language difference: Mom was from Michigan. Her jonny cake was
baked in a 11 inch square baking pan so it may have been corn bread.
Interesting. We lived in Rhode Island for 13 years and
jonny/johnny/journey cake was a popular local treat. RI jonny cake
originated with the local native American tribes (mostly Narragansetts.)
It was cooked on a griddle or skillet and shaped like a pancake but with
the gritty ground corn texture. There were a few grist mills in the area
and the big controversy was flint corn vs. dent corn. I never did learn
the difference, but enjoyed jonny cake many times.
gloria p