My johnny cakes
Cakes
Well you just can't very well grow up in Rhode Island and not learn to make Johnny Cakes if you live anywhere near the Kenyon Grist Mill or the DavisFarm. This is the recipe that I have modified from a very traditional one. You need to have your oil sizzling hot for these to work. If you can make latkes, then you can get the hang of making these Johnny Cakes no matter what state you from....so I hope you will give them a try. They can be a bit tricky to get just right, but worth the effort. Native Americans made these originally with just plain water and ground flint corn. There is a delicate balance to how much liquid you want to add. A 1:1 ratio of cornmeal to water will yield an easier to cook cake, but not as delicate as you really want. The more experience you get making these, the more liquid you can add in, I have found.
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