I suspect that you can find some version of fried corn mush in every section of America, but in my neck of the woods, they’re known as johnnycakes (from “journey cake”, for the curious among us.)
But SP, who is not a native of this land, was not familiar with them - so I offered to make him this local delicacy. He, being his scholarly professorial self, required further details - so I explained how you take the flint corn meal, add a little salt and a little sugar, then scald it with boiling water, and fry the batter into cakes - which you serve with butter and maple syrup or, if it’s dinner time (which it was,) you can top them with creamed chipped beef.
“So basically you're making me beef jerky in a white sauce, served over tortillas?”
“Well, it sounds better the way I say it, but yeah, that’s pretty much it.”
“Bring it on!”
14 comments:
Jz,
I probably had Johnnycakes when I was younger but I don't remember. I know fried bread was something my grandma made served with pintos which I loved. I love good homestyle cooking! Thanks for sharing and for visiting!
~Curious as a Cathy
A2Z iPad Art Sketches 'Jars & Jelly'
Johnnycakes, Greek to me ;-P
Never heard of these either... but I'm sure they'd go great with clotted cream and jam. mmmm... I could go for some of that right about now too.
Johnny Cakes, I never heard about these. Looks mouth-watering though!
Here they are cornbread or corn muffins, and they can also be eaten as couscous (broken up into buttermilk as a snack after dinner, or for a supper when your dinner was at noontime).
Sounds a bit like cornbread pancakes(?), and I bet they'd be great with butter and jam. :)
C-
Good homestyle cooking is the best. :-)
B-
nice, brat! ;-p
You’ve probably had something similar, just under a different name.
F-
Jam for sure. I’m less certain about clotted cream but that may just be my association between clotted cream and scones. Johnnycakes are a bit too texture-y to my mind.
On the other hand, as you have no preconceived idea of a johnnycake, it might well work! :-)
S-
They are good. I like the flavor of them just plain but it’s pretty subtle. Which makes them perfect as a vehicle for all kinds of good stuff like syrup or jam. :-)
Thanks for dropping in!
mm-
Ooh, I’ve never heard of breaking them up into buttermilk but it sounds good!
Mrs. F-
That’s pretty much what they are, except the batter is stiffer, so they don’t flatten out so much.
OK, I'm in - put these on the menu when we finally get our shit together and actually get together!
Hi Jz - what a great name for something so good - cheap, cheerful and changeable ... johnnie cakes for a journey ... luverly deliciouza! Cheers Hilary
s-
Works for me!
(SP asks if he can join us - he liked them but hasn't had any since. This post made him nostalgic! :-D)
H-
The stuff staples are made of, indeed! :-)
Now you're going to have to make hoe cakes to complete your pioneer experience.
D-
I've always wondered if those were basically the same, or if there would be just enough of a taste difference to render them a separate thing...
Hoe Cakes are like a giant biscuit, baked in a cast iron skillet, with lots of grease. The edges are all crispy and it's pretty delicious.
They do sound tasty... and a girl can only eat so many corn meal things...
(altho' my tolerance is pretty high, I will admit.)
Post a Comment