The kind of breakfast you eat barefoot, standing at the stove.
Country Folk Johnnycakes are a nod to simpler times—when mornings started slow, coffee steamed in enamel mugs, and the scent of hot cornmeal on a cast iron griddle meant the day was off to a good start.
Made from ground cornmeal with a touch of salt, these Johnnycakes cook up with crisp edges and a tender heart. Serve ‘em sweet with maple syrup or savory with smoked fish, herbs, or a pat of salted butter.
The kind of breakfast you eat barefoot, standing at the stove.
Country Folk Johnnycakes are a nod to simpler times—when mornings started slow, coffee steamed in enamel mugs, and the scent of hot cornmeal on a cast iron griddle meant the day was off to a good start.
Made from ground cornmeal with a touch of salt, these Johnnycakes cook up with crisp edges and a tender heart. Serve ‘em sweet with maple syrup or savory with smoked fish, herbs, or a pat of salted butter.
