Recipe Of The Week: Johnny Cakes
Johnny Cakes have long been a treat in New England and some say they originated in Rhode Island. Traditionally, Thanksgiving is the best time to enjoy them. With several different variations over the years, nothing beats the original. So here’s a classic recipe that includes locally stone ground corn meal from Kenyon’s Grist Mill in Usquepaugh, RI.
1 cup Kenyon’s Stone Ground White Corn Meal
1 teaspoon sugar
1/2 teaspoon salt
1.25-1.5 cups boiling water
Mix the cornmeal, salt, and sugar together. Gradually add enough water to make a moist but firm batter. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side. Serve with whipped maple butter on top and enjoy with your fingers. We recommend pairing this with the traditionally Narragansett Lager Beer!
For more recipe ideas or to order Kenyon’s corn meal, please visit KenyonsGristMill.com.