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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.
Average Customer Rating:
2.5 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Bacon-and-Cheddar-Cornmeal-Johnnycakes
Review 1 for Bacon-and-Cheddar-Cornmeal-Johnnycakes
1 out of 5
1 out of 5
November 4, 2016
Would You Recommend? No
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No instructions
November 4, 2016
I can't say how the recipe tastes, because it's not actually given! Does the bacon go into the batter, or is it served on top? What about the cheese? Am I supposed to beat the eggs just slightly, or should I separate the egg whites and beat them until they form peaks then fold them in like if I was making regular pancakes?
Pros: Easy, Good Value
Cons: Confusing, no batter instructions given
Review 2 for Bacon-and-Cheddar-Cornmeal-Johnnycakes
4 out of 5
4 out of 5
June 10, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
4of 9found 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