Johnny Cakes

Johnny Cakes

Also called Journey Cakes or Shawnee Cakes after the Native
American Tribe that populated this region prior to European settlement.

Servings: 4 to 6

1/2 cup flour

1 cup cornmeal

1 to 2 teaspoons honey or sugar

1 teaspoon salt

1 egg, lightly beaten

1 cup hot milk

1 tablespoon butter (melted in the milk)

Mix the dry ingredients, then stir in the remaining ingredients. Drop or pour on to a hot, greased griddle or drop in iron skillet and fry to golden brown on both sides. Serve with butter and syrup or honey as for pancakes, or serve as bread with butter.

(You can use either cornmeal for this recipe. Richard suggests soaking the coarse corn meal for an hour or two prior to use if you do not like the stiffer texture the coarse will give. Penny made these using the course cornmeal that was not soaked, but ground a bit more in the food processor. If the results are too chewy, you can make the batter in advance and store it in the refrigerator until you are ready to use it. The corn will soften but still be chewy.)

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