World Flavors Cookbook

Rhode Island Johnnycake

Thin cornmeal griddle cakes made with Rhode Island stone-ground flint corn — the oldest continuously made bread in America, predating European settlement.

Cuisine: United States

Ingredients

• 1 cup stone-ground white cornmeal (Rhode Island flint corn preferred)
• 1 tsp salt
• 1 tsp sugar
• 1 cup boiling water
• 1/4 cup cold milk
• Butter for the griddle

Instructions

1. Mix cornmeal, salt, and sugar.
2. Pour boiling water over. Stir vigorously until smooth.
3. Add cold milk to thin the batter (it should be like thick pancake batter).
4. Heat a buttered griddle or skillet.
5. Drop batter by spoonfuls. Flatten thin.
6. Cook 5-6 minutes per side until deeply golden and crispy.
7. Serve hot with butter and maple syrup.