Bacon-and-Cheddar-Cornmeal-Johnnycakes

A uniquely New England tradition, johnnycakes are thought to have first originated in Rhode Island. The subtle crunch of cornmeal gives them appealing texture and a bit of heft. This version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delightful sweet-and-salty breakfast treat.
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Customer Reviews for Bacon-and-Cheddar-Cornmeal-Johnnycakes
Review 1 for Bacon-and-Cheddar-Cornmeal-Johnnycakes
4 out of 5
4 out of 5
flanycga62
,Perry
,GA
June 10, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
4of 6found this review helpful.
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Delicious Variation of the Johnnycake
June 10, 2012
Although this was a delicious variation of the johnnycake, you should check your history. The "johnnycake" did not originate anywhere near Rhode Island. Although it wasn't called a "johnnycake", these cakes were staples of the African slaves that were brought over to America. The natives of Jamaica called them "johnnycakes." Jamaica was one of the islands where the slave ships disembarked the slaves that were ill-suited for hard labor before coming to America. Just saying.
Pros: Quick, Easy, Adaptable, Will Make Again