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Johnnycake - Rhode Island Jonnycakes
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Serves/Makes:8 side-dish servings

  • 1 cup (225 ml) stone-ground cornmeal
  • 1 tsp (5 ml) sugar(optional)
  • 1/2 tsp (2 ml) salt
  • 1-1/4 cups (300 ml) boiling water
  • 1/2 cup (125 ml) low-fat(1% milkfat)milk
  • 2 tbsp (30 ml) vegetable oil
  • In a medium-size bowl, combine cornmeal, sugar (if using), and salt.
  • In a thin steady stream, pour boiling water into the cornmeal mixture, stirring constantly.(Batter will be very thick).
  • When the water is absorbed, stir in the milk. (Batter will be thin.)
  • Heat a 12-inch nonstick griddle or skillet over moderate heat and brush with a little of the oil.
  • Using about 1/4 cup (60 ml) batter for each jonnycake, pour batter onto the griddle.(Batter will spread to about 5 inches.)
  • Cook about 2 minutes on each side or until golden and crisp around edges.
  • If jonnycakes aren't browning quickly enough, increase heat to moderately high.
  • Serve with butter and maple syrup.
  • Prep time: 10 minutes Cooking time: 17 minutes

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