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Rhode Island Johnny Cake


1 cup white cornmeal
1 teaspoon salt
1 cup boiling water
1 teaspoon sugar (optional)
1/2 cup milk (approximately)
Butter
Syrup

Combine cornmeal and salt in a bowl. Gradually stir in water. Add sugar and enough milk to make batter thicker than pancake batter. Spoon onto hot, greased griddle. Cook 8 to 10 minutes on one side, then turn and brown other side. Split and serve with butter and syrup.

Makes 14




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.