Cornmeal Johnnycakes
Cornmeal Johnnycakes are a simple, traditional pancake or flatbread made primarily from ground cornmeal (often stone-ground) and water or milk. They are a historic staple of American cuisine, particularly associated with New England and Rhode Island, where they are often served savory with butter or a savory accompaniment.
🍽️ Nutrition at a glance
Johnnycakes are a carbohydrate-rich food, providing a good source of energy from corn. They are typically low in fat and protein unless cooked with added fats or served with toppings, and offer key nutrients like iron and B vitamins from the cornmeal.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 5 g |
| Carbs | 58 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.0 mg |
| Folate | 60 mcg |
| Magnesium | 50 mg |
| Phosphorus | 120 mg |
| Selenium | 8 mcg |
| Manganese | 0.6 mg |
Per 3 medium Johnnycakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Johnnycakes are a direct descendant of Native American corn mush, representing one of the earliest and most enduring forms of American culinary adaptation, using the indigenous staple of corn. Their simplicity and long shelf life of cornmeal made them a vital food for pioneers and during times of scarcity.
