Johnnycake was the reliable companion of pioneers crossing the plains. Made from cornmeal, buttermilk, eggs, and a touch of molasses, it baked beautifully in cast‑iron pans or Dutch ovens. Its dense, slightly sweet crumb made it perfect for breakfast, dinner, or a quick trail snack. Corn was one of the few ingredients that stored well for months, so this recipe followed settlers from the East Coast to the Rocky Mountains. Bringing back johnnycake means embracing a humble, nourishing bread that pairs with everything from stews to honey.
Johnnycakes
Ingredients
- 1 C Cornmeal
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 1/4 C Boiling water
- Shortening
Instructions
- Mix together cornmeal, sugar, and salt.
- Slowly add the boiling water to the cornmeal mixture. Stir until combined, but do not overmix.
- Warm a griddle or frying pan over medium heat.
- Spread a Tbsp of shortening in the pan. Pour 1/4 cup batter into the pan.
- After the edges of the johnnycake dry, wait about 30 seconds, then flip it over with a spatula.
- Press the center of the johnnycake down with the spatula.
- Serve warm with syrup, honey, gravy, or beans.
