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Classic New England Recipes
(page 6 of 11)
Yield: 8 johnnycakes
A culinary celebration of May Day takes place each year in Rhode Island from the end of April through May.
- 1 cup Kenyon's Johnnycake Meal*
- 1/2 teaspoon salt
- 1 teaspoon sugar
- boiling water
- milk
Combine first three ingredients. Pour boiling water over mixture very slowly, adding just enough to swell the meal. Let it sit several minutes, then add enough milk so mixture will drop from a spoon. Heat greased pancake griddle or iron skillet and spoon batter onto hot surface. Turn to brown other side. Serve with maple syrup and butter.
Comments
* Some New England cooks make johnnycakes from white or yellow cornmeal, but many prefer a special johnnycake meal that is milled in Rhode Island. In 1906 Charles Kenyon purchased a mill built in 1886 and expanded what had been a local miller's trade into a commercial business. Today the mill still supplies many New England kitchens with johnnycake meal, plus an assortment of other stone-ground flours.
Reviews by Readers
I HAVE BEEN LOOKING FOR A GOOD JOHNNY CAKE RECIPE. THIS IS IT. – Reviewed by ALYCE WOLFE
This is a great recipe and a very simple one. It's great with butter and syrup. Another way of preparing Johnny Cake is to bake it at a low temp such as 375.Done this way it becomes almost like corn bread.My great Nana from Barre, Massahcusetts used to make Johnny Cake all the time for her dog Snoopy -- he loved it too! I definitely recommend this recipe. – Reviewed by Johanna Glazier
I, too, have been looking for a good recipe for this. My family really enjoyed it. We like to eat it with fresh blackeyed peas and green onions. Thanks! – Reviewed by Michelle HANKS
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Boston Cream Pie
Cakes and Frostings Recipes
Yield: 8 servings
All New Englanders know that Boston Cream Pie is not a pie at all, but a cake. And this version is so easy to make!
- Cake Layer:
- 1/4 cup solid vegetable shortening
- 1 cup white sugar
- 1 egg
- 1-3/4 cups all-purpose white flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Cream Filling:
- 2 tablespoons plus 2 teaspoons all-purpose white flour
- 6 tablespoons white sugar
- 1 egg
- 1/2 cup milk
- Pinch salt
- 1/2 teaspoon vanilla extract
- Chocolate frosting
Reader Comments
Comment from Barbara Dunn on November 2, 2009
I used to make this often using a "Daisy Ham" instead of brisket during the year. I now live in California and the hams are not available here. This is one of my favorite meals.
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