The earliest American settlers discovered corn and were taught by Natives how to grow, grind and cook this then unfamiliar grain.
Paul Drumm from the Kenyon Corn Meal Company of Usquepaugh, RI speaks with us about the legend of Johnnycake and their role in the Bay State – for example this year marks the 140th annual Johnnycake Breakfast at one Rhode Island church.
By the way, here is “The 6 Minute Secret for Quick-As-Mix Johnnycakes” (From the Kenyon Corn Meal Co.):
1. Mix 1 cup of corn meal, 1 teaspoon sugar, 1/2 teaspoon salt.
2. Add 1 1/2 cups boiling water. Mix well. Batter will be thick.
3. Drop by tablespoonful on any well greased fry pan or griddle. Medium hot – 380 dgrees for electric pans.
4. Do not touch or turn over for 6 minutes.
At 6 minutes, turn over and cook for about five minutes. This will yield 8-10 golden brown Johnny Cakes every time. For thin crisp Johnny Cakes, thin batter with milk or water – about 1/2 cup. Cook as above.
For free recipes or info about Johnnycakes, you can write or call: Kenyon Corn Meal Co., 21 Glen Rock Road, Usquepaugh, RI 02892; (401) 783-4054; http://www.kenyonsgristmill.com