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User Rating 2.5 Star Rating (2 Reviews)


Photo: Diana Rattray

Some think these fried cornmeal cakes were originally called Journey Cakes, while others believe they were first called Shawnee Cakes after the tribe in the Tennessee Valley.

They're very similar to a cornmeal pancake, and are wonderful with syrup or sorghum molasses. 



  • 1 1/4 cups milk
  • 1 tablespoon butter
  • 1/2 cup flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, lightly beaten


Heat the milk with the butter until the mixture begins to simmer.

Combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to blend. 

Add the hot milk mixture to the dry ingredients and stir to blend. Blend in the beaten egg.

Drop onto a hot, greased griddle or drop in iron skillet and fry to golden brown on both sides.

Serve hot with butter and syrup as for pancakes, or serve as a bread with butter.

Serves 4 to 6.

Recipe Revision Note: I increased the sugar and added baking powder to the original recipe. Decrease the sugar, if you prefer a more savory johnnycake.

See Also

Top 20 Recipes for Pancakes, Waffles, and French Toast

Top 12 Cornbread Recipes

User Reviews

Reviews for this section have been closed.

 1 out of 5
Hard as Rocks, Member ZEmom91021

I wish I'd read the first review before I made these. This recipe DEFINITELY needs baking soda. Without baking soda these were heavy, hard, rubbery cornmeal bricks. I ended up throwing out my first batch and remaking them completely. This time I added 1 tsp of baking soda. Much better.

2 out of 2 people found this helpful.

See all 2 reviews

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