Johnnycake batter bread
Johnnycake batter bread, also known as Johnnycake cornbread, is a simple, quick bread made primarily from cornmeal, water or milk, and a fat like butter or lard. It's a traditional staple from New England and the American South, often associated with colonial and early American cooking.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the cornmeal, providing a good source of energy. A typical serving offers key nutrients like iron and B vitamins from the enriched cornmeal, with a calorie range of approximately 200-250 kcal.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 4 g |
| Carbs | 35 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.8 mg |
| Folate | 60 mcg |
| Magnesium | 30 mg |
| Phosphorus | 85 mg |
| Selenium | 6 mcg |
| Manganese | 0.3 mg |
Per 1 piece (about 80 g) · estimated, varies by recipe
💡 What's interesting
Johnnycakes are a direct descendant of the corn-based gruel and breads made by Native Americans, representing a foundational food in early American cuisine. Their simple, portable nature made them a practical food for pioneers and travelers.
