Journey bread contains four simple ingredients and requires no rising time. Some people call this a Johnnycake or corn pone. Unlike other cornbread recipes, journey bread contains no leavening or yeast and it stays fresh longer. Most recipes for journey bread call for white cornmeal, but you can substitute yellow or even blue cornmeal. The first version comes from the Baltimore County Schools and the second and third iterations had inspiration from the Kenyon cornmeal company. Add this to my Recipe Box.
Instructions
Make Journey Bread with Syrup
1. Add the 1/4 cup oil or shortening into the skillet over medium heat. Attach a frying thermometer to the side of the skillet or dip it into the fat to determine the temperature.
2. In the mixing bowl, combine 1 cup white cornmeal, 1/8 teaspoon salt and 1/3 cup maple syrup, honey or molasses. While stirring, pour just enough water into the mixture until a smooth batter forms.
3. Wait for the oil or shortening to reach 380 degrees. Insert the thermometer into the oil, without touching the bottom or sides of the skillet, and read the temperature. Drop the batters by 1/4 cupfuls into the hot oil and cook for four to six minutes.
4. Flip the journey bread cakes with the spatula and cook for another four to six minutes on the bottom side or until browned. Remove the cakes to a frying rack or paper towels to drain. Repeat with any remaining batter.
5. Store leftovers between wax paper sheets in an airtight container.
Make Journey Cakes without Syrup
6. Melt 1/4 cup shortening or pour 1/4 cup oil into a skillet over medium heat. Heat until the frying thermometer inserted into the fat reads 380 degrees.
7. Mix together 1 cup white cornmeal and 1/8 teaspoon salt. Mix in 1 1/4 cup boiling water and 2 teaspoons sugar to make thick batter cakes, common in South Rhode Island. Use 1 3/4 cups milk instead of the boiling water to create Newport-style cakes.
8. Drop the batter by 1/4 cupfuls into the 380 degree oil and fry for four to six minutes.
9. Flip the journey bread cakes and cook for another four to six minutes on the opposite side. Transfer to paper towels or a rack to drain.
10. Serve hot with honey or molasses, not butter and maple syrup.
