Johnnycake facts for kids
A Johnnycake in a cast iron fry pan
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| Alternative names | Jonnycake, shawnee cake, hoecake, johnny cake, journey cake, and johnny bread |
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| Place of origin | United States |
| Main ingredients | Cornmeal |
Johnnycakes (also called journey cake, johnny bread, hoecake, shawnee cake or spider cornbread) are a type of cornmeal flatbread. They are a classic American food. You can find them along the Atlantic coast, from Newfoundland in Canada all the way to Jamaica.
This food was first made by the Native Americans. Today, people still eat johnnycakes in the West Indies, Dominican Republic, Saint Croix, The Bahamas, Colombia, and Bermuda. They are also popular in the United States and Canada.
In New England, the modern johnnycake is a popular dish. Many people say it started in Rhode Island. A modern johnnycake is made from fried cornmeal. It uses yellow or white cornmeal mixed with salt and hot water or milk. Sometimes, it's made a little sweet. In the Southern United States, this food is often called a hoecake.
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What's in a Name?
Johnnycakes have several interesting names. The name "johnny cake" was first written down in 1739. Another name, "journey cake," appeared later in 1775. Some people think "journey cake" might be the older name. This is because they were easy to carry on long journeys.
The word "johnny cake" might come from an older word, Jonakin. This word was used in New England in 1765. It came from an even older word, jannock, used in Northern England. Some people also think the name comes from "Shawnee cake." This would be named after the Shawnee people, a Native American group.
The Name "Hoecake"
The name hoecake was first used in 1745. It's found in writings by American authors like Joel Barlow. The name comes from how these cakes were cooked. They were often cooked on a type of iron pan called a hoe. There are stories that they were cooked on gardening hoes, but this is not certain.
A hoecake can be made from cornbread mix. It can also be made from leftover biscuit dough. A cornbread hoecake is usually thicker than a cornbread pancake.
Who Made Them First?
Indigenous peoples of the Americas are given credit for teaching Europeans how to make johnnycakes. They used ground corn for cooking long before Europeans arrived. It's believed that the Narragansett people, a Native American tribe, made johnnycakes as early as the 1600s.
Native American cultures in the Southern United States greatly influenced Southern cooking. Groups like the Cherokee, Chickasaw, and Choctaw used corn a lot. Corn became a main food in the South. It was used for many dishes, like cornbread and grits. During the American Civil War, cornbread was very popular. It was cheap and could be made in many ways. It could be fluffy loaves or quickly fried for a meal.
Many important Southern "soul food" dishes came from Southeastern Native Americans. For example, hominy is still eaten today. Grits are like a dish called sofkee. Cornbread is used by Southern cooks. Indian fritters are known as "hoe cake" or "Johnny cake." Boiled cornbread became "corn meal dumplings" and "hush puppies." Southerners also cook their beans by boiling them, just like the Native Americans. They also cure and smoke meat over hickory coals.
How They Are Made
Johnnycakes are a type of cornbread that doesn't use leavening (like baking powder). They are made from cornmeal, salt, and water. Early cooks would put thick corn dough on a wooden board. They would lean this board near an open fire to bake the cakes.
In the 1700s, some versions in the American South used rice or hominy flour. They might have even used cassava. A cookbook from 1905 has a recipe for "Alabama Johnny Cake." This recipe used rice and cornmeal.
The main difference between johnnycake and hoecake was how they were cooked. Today, both are often cooked on a griddle or in a skillet. Some recipes suggest baking johnnycakes in an oven. This is similar to how corn pones are traditionally baked.
Sometimes, johnnycakes are made with leavening. They might also include other ingredients common in pancakes, like eggs or butter. Like pancakes, they are often served with maple syrup, honey, or other sweet toppings.
In the 1930s, Rhode Island "jonny cakes" were made in a special way. White cornmeal was mixed with hot water or milk. This mixture was then dropped onto a hot pan on a stove. The cakes were about 3 inches by 3 inches and half an inch thick. The secret was to cook them slowly. They needed enough sausage or bacon fat to become crispy. They were cooked for about half an hour, turned sometimes, and served with butter.
Different Kinds of Johnnycakes
Australia
In Australia, "johnny cakes" are a type of quick bread called damper. But they are cooked as smaller, individual portions. They are often fried in a pan instead of baked as a loaf. It's not clear if the name came from the American cornmeal bread. However, Australian johnny cakes are made with wheat flour, not cornmeal. They are baked in hot coals or fried in a pan.
The Bahamas
In The Bahamas, "Johnny Cake" refers to a bread made with flour, sugar, butter, and water. The dough is kneaded and then baked until it's lightly browned. It has a soft middle. This bread is usually eaten with soup or by itself. In 1725, bread in the Bahamas was made from corn and flour. Later, in the 1800s, corn was still an ingredient. But at some point in the 1900s, corn was removed from the recipe.
Dominican Republic
Yaniqueques or yanikeke are the Dominican Republic's version of the johnnycake. They likely came from English-speaking migrants in the 1800s. These cakes are made with flour, baking powder, butter, and water. They are usually deep-fried. Yaniqueques are a popular snack, especially on beaches like Boca Chica.
Puerto Rico
Both flour and cornmeal johnnycakes are popular beach foods in Puerto Rico. They arrived from different parts of the Caribbean, like the Dominican Republic and Jamaica. They are deep-fried, like most johnnycakes. They can be stuffed with seafood. Or they can be a sweet snack, like funnel cake, sprinkled with sugar and cinnamon. The cornmeal version is made with butter, baking soda, and coconut milk. It is known as hojuelas.
Jamaica
Johnnycake is a traditional food all over Jamaica. Some people call them fried dumplings, while others say fried johnnycakes. The recipe uses flour, sugar, salt, baking powder, margarine or butter, and water or milk. Once the dough is mixed, it is fried in cooking oil.
United States
The modern jonnycake is a main food in the cuisine of New England. Many New Englanders believe it started in Rhode Island. A modern jonnycake is a fried mixture made from yellow or white cornmeal. It is mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the same food is called a hoecake.
