Is mixed in the same way as the pone or ash cake, but it is not cooked the same, nor is it the same shape; it is more in the form of a very thick pancake. Pat the Johnny-cake into the form of a disk an inch thick and four inches in diameter. Have the frying pan plentifully supplied with hot grease and drop the Johnny-cake carefully in the sizzling grease. When the cake is well browned on one side turn it and brown it on the other side. If cooked properly it should be a rich dark brown color and with a crisp crust. Before it is eaten it may be cut open and buttered like a biscuit, or eaten with maple syrup like a hot buckwheat cake. This is the Johnny-cake of my youth, the famous Johnny-cake of Kentucky fifty years ago. Up North I find that any old thing made of corn meal is called a Johnny-cake and that they also call ash-cakes "hoe-cakes," and corn bread "bannocks," at least they call camp corn bread, a bannock. Now since bannocks were known before corn was known, suppose we call it
In the North they also call this camp corn bread "Johnny-cake," but whatever it is called it is wholesome and nourishing. Take some corn meal and wheat flour and mix them fifty-fifty; in other words, a half pint each; add a teaspoon level full and a teaspoon heaping full of baking powder and about half a teaspoonful of salt; mix these all together, while dry, in your pan, then add the water gradually. If you have any milk go fifty-fifty with the water and milk, make the flour as thin as batter, pour it into a reflector pan, or frying pan, prop it up in front of a quick fire; it will be heavy if allowed to cook slowly at the start, but after your cake has risen you may take more time with the cooking. This is a fine corn bread to stick to the ribs. I have eaten it every day for a month at a time and it certainly has the food power in it. When made in form of biscuits it is called "corn dodgers."