Jonny Cakes
By Yankee Magazine|Dec 06 2007|
Rhode Island jonny cakes are usually served in restaurants with syrup, but the Rathbuns like them with gravy, and Dorothy often prepares a meal of creamed chipped beef baked potatoes, carrots, and jonny cakes. She uses Kenyon’s Jonny Cake meal, which is available from the Kenyon Corn Meal Company, Usquepaugh, West Kingston, RI 02892.
Yield
Makes about 8.
Ingredients
1 cup Kenyon’s Jonny Cake meal
1/2 teaspoon salt
1 teaspoon sugar
Boiling water
Milk
Instructions
Combine meal, salt, and sugar, and pour boiling water over mixture very slowly, just enough to swell the meal. Let sit for a few minutes. Add enough milk so that the mixture will drop from a spoon onto a hot griddle. This makes a thick griddle cake. Turn to brown other side and serve hot.
