johnnycake

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john·ny·cake

 (jŏn′ē-kāk′)
n. New England & Upper Midwest
Cornmeal bread usually shaped into a flat cake and baked or fried on a griddle. Also called regionally ashcake, batter bread, battercake, corn cake, cornpone, hoecake, journey cake, pone, Shawnee cake.

[Perhaps alteration (influenced by the name Johnny + and cake) of earlier jonakin; perhaps akin to English dialectal (Lancashire) jannock, flat loaf of oaten bread, perhaps from Jan, variant of the name John.]
Our Living Language When the Native Americans showed the Pilgrims how to cook with maize, they must have taught them to make johnnycake, a dense cornmeal bread whose thick batter is shaped into a flat cake and baked or fried on a griddle. Johnnycake, also called journey cake and Shawnee cake, is a New England specialty, especially in Rhode Island, where johnnycakes are often made of white Indian corn called flint corn. Outside New England the name johnnycake is best known in the Upper Midwest, but the food itself is most popular in the South and South Midland states, where it is known as ashcake, batter bread, battercake, corn cake, cornpone, or hoecake.

john•ny•cake

(ˈdʒɒn iˌkeɪk)

n. Northern U.S.
a flat cake or bread made with cornmeal, usu. cooked on a griddle.
[1730–40, Amer.; probably by folk etym. from earlier jonakin, of obscure orig.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.johnnycake - cornbread usually cooked pancake-style on a griddle (chiefly New England)johnnycake - cornbread usually cooked pancake-style on a griddle (chiefly New England)
cornbread - bread made primarily of cornmeal
hoecake - thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (southern)
Shawnee cake - form of johnnycake
New England - a region of northeastern United States comprising Maine and New Hampshire and Vermont and Massachusetts and Rhode Island and Connecticut
References in periodicals archive ?
Yus custom menu will rotate regularly for variety and seasonality, and will include local Houston favorites such as griddled johnnycakes with strawberry and pink peppercorn jam, thickened cream, and honey along with braised chicken thighs in harissa with dried fruit, nuts, and avocado crema.
Dishes like Red Wine Braised Short Rib Debris on Scallion Johnnycakes that feature shaved Gruyere with a house-made tomato and bacon jam or Rosemary Skewered Mississippi Gulf Shrimp served over local stone-ground smoked Gouda grits with tasso ham cream sauce and chives are just of couple of options.
The Biscuits, Smoothies, and Porridge section offers Maple-Glazed Banana Johnnycakes and Fresh Corn Grits with Swiss Chard and Roasted Cherry Tomatoes.
Neil Rogers offers a recipe for Fresh Corn Johnnycakes to serve with grilled steak and salad.
Abraham Lincoln (USD5) liked: "Apples, coffee, bacon, milk, johnnycakes, honey, and chicken.
For breakfast, customers can choose from a variety of sandwich options, banana fritters, johnnycakes and more.
You can grind all types of corn for cornmeal, but flint corn makes the best polenta, johnnycakes and puddings, and flour corns are best for bread and pancakes.
With the help of Native Americans, the settlers learned how to make simple gruels and griddle cakes from maize, including hominy, johnnycakes, and cornpone, which are still consumed today.
After a breakfast of Johnnycakes with maple syrup I began loading the canoe while Rene polished his wares.
For the johnnycakes: in large bow, place johnnycake meal, salt and
Flo Schwartz, of Brenham, Texas, came across a recipe for johnnycakes that she thought Mamie might like.
Other variations include spoonbread, a pudding-like dish that is essentially cornbread made in the manner of a souffle, cracklin' bread with the crisp pieces of pork left over from rendering the lard stirred into the cornbread for extra flavor, cornbread stuffing, and Johnnycakes, which are made on the griddle with cornmeal, salt, and milk.

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