Said to be the pancake’s precursor, the johnnycake dates back to the early 1700s. It’s a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Eggs, oil or melted butter and leavening (such as baking powder) are also often added. Some renditions are oven-baked, more like traditional cornbread. Also called hoe cake or hoecake.
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