Rhode Island-style johnnycakes
Rhode Island-style johnnycakes are a traditional cornmeal-based flatbread or porridge, cooked from a simple batter of stone-ground white cornmeal, water, and salt. They are a historic staple of New England, particularly associated with Rhode Island, where they are often served for breakfast. Unlike sweeter cornmeal dishes, they have a savory, slightly nutty corn flavor.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the cornmeal, with a modest amount of plant-based protein. A typical serving provides roughly 200-300 calories, along with key minerals like iron and magnesium from the whole grain corn.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 4 g |
| Carbs | 42 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sugar | 0.5 g |
| Sodium | 290 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 120 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.0 mg |
| Folate | 35 mcg |
| Selenium | 6 mcg |
| Manganese | 0.4 mg |
Per 1 cake (about 80 g) · estimated, varies by recipe
💡 What's interesting
Johnnycakes are a direct culinary descendant of the cornmeal mush eaten by Native Americans and early colonists, making them a living piece of American food history. Their simple, hearty nature reflects the practical, preservation-focused cooking of early New England.
