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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.


(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 ?
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.
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
Don't forget Johnnycakes with maple syrup, maple sugar candy, and strawberry rhubarb pie
25), smoked salmon on crisp johnnycakes ($9), several interesting sandwiches (lamb tenderloin on olive bread, rare New York strip steak on a toasted baguette and a Pacific Rim BLT of grilled escolar and tuna bacon with greens on a baked roll) and Dungeness crab cakes with a chipotle chile remoulade ($8.

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