Google Image Search
Posted by Bruce Kahl on October 24, 2002
In Reply to: Johnnycake posted by James Briggs on October 24, 2002
: : : According to Merriam Webster, johnnycake is bread made from cornmeal and probably originated from a person named Johnny. However, I've heard another story. Early American settlers ate this on long trips so they called it 'journey cake'. Over the years "journey" came to be pronounced "johnny", hence johnnycake. It sounds plausible enough, is there any proof of this theory?
: : The American
Heritage® Dictionary of the English Language: Fourth Edition. 2000.
: :
:
: johnnycake
: :
: : SYLLABICATION: john·ny·cake
: : PRONUNCIATION:
jn-kk
: : VARIANT FORMS: also jon·ny·cake
: : NOUN: New England & Upper
Midwest Cornmeal bread usually shaped into a flat cake and baked or fried on a
griddle. Also called Regional batter bread, Regional battercake, Regional corn
cake, Regional cornpone, Regional hoecake, Regional journey cake, Regional pone,
Regional Shawnee cake. Also called regionally Regional ashcake.
: : ETYMOLOGY:
Perhaps by folk etymology from jonakin.
: : REGIONAL NOTE: 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 spelled jonnycake
and also called journey cake and Shawnee cake, is a New England specialty, especially
in Rhode Island, where it is celebrated by the Society for the Propagation of
Johnny Cakes. The Usquepaugh, Rhode Island, Johnnycake Festival features johnnycakes
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. The color of the cornmeal, the consistency of
the batter, the size of the cake, and the cooking method can vary from region
to region. For example, an ashcake, according to a Georgia informant, is "made
by wrapping cornbread batter in cabbage leaves and burying it gently at the back
of the fireplace" (Dudley Clendinen).
: :
: :
: Bruce, where DO you
find those lovely pics? Wonderful.
Thank You!
Below is a link to the Google
Image Search engine.