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"Johnny Cake" was first used in South Carolina in 1739. Historians believe the American Indian word "janiken" meant "corn cake". Johnny Cakes were a staple in colonial times from the Caribbean to Newfoundland. Variations of this Legendary "cake" are as diverse as the people who made them.
click here for simple recipe
Ingredients
Unenriched Cracked Corn, Sugar, Salt
Weight & Dimensions
1.5 lbs • 10.5 x 5.25 x 3 in
From Our Mill to Your Table
Crafted with Purpose, Rooted in Tradition
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by ColoredByte on Aug 25 2025
Ingredients List
1/4 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
4 fresh bay leaves
2 cups Marsh Hen Mill Polenta
1 to 2 cups freshly grated Grana Padano or Parmigiano-Reggiano
Up to 1 stick unsalted butter, softened (optional, but nice when you want a richer polenta)
Directions
In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves.
Put the Polenta in a spouted measuring cup for easy pouring.
With the heat still off, whisk the water with one hand and pour in the polenta in a thin stream.
Keep whisking until all of the polenta is incorporated and the mixture is smooth.
Turn the heat to medium low, and gently bring the polenta to a simmer, whisking frequently, making sure to get the bottom and sides of the pan.
Once the polenta is simmering and thickening, switch to stirring with a wooden spoon.
When the polenta is boiling and has become very thick, adjust the heat so just a few bubbles perk to the surface, and cover the pot with the lid ajar.
Cook, stirring frequently, making sure to get in the corners and bottom so the polenta doesn't burn, until the polenta is glossy and pulls away from the sides of the pan, about 20 to 25 minutes from the time it began to simmer.
To finish the polenta, remove the pot from eat and vigorously beat in the grated cheese. Start with 1 cup, and add up to 2, depending on your taste.
If using butter, beat it in a few tablespoons at a time incorporating it completely before adding more.
Discard bay leaves. Polenta will retain its heat for up to 30 minutes.
If you want to chill the polenta to fry or grill it, cover it with plastic wrap to keep a crust from forming.
Cold polenta will keep in the refrigerator in plastic wrap for a week and in the freezer for 2 months.
by ColoredByte on Aug 25 2025
Ingredients List
2 cups Marsh Hen Mill Cornmeal
1 egg
1 cup buttermilk (can sub milk)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup bacon grease (can sub butter)
For the Chili:
3-4 cups of your favorite chili
2 cups shredded cheese
Preheat the oven to 425 degrees F.
Grease a large (10 inch) cast iron pan and get ready for making the ultimate comfort food!
Directions
STEP 1: Mix ItMix all of the dry ingredients together in one bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry mixture and stir it up just until it's all combined; don't over-mix!
STEP 2: Build Your chili cornbread beautySpread about half of your cornbread mixture into the bottom of your greased pan. Add all of your leftover chili, then generously sprinkle the shredded cheese over the chili. Top with the remaining cornbread mixture, spreading it almost to the edges of the pan. I like to not cover the top completely so that delicious bits of chili peek out from the edge, hinting at the gloriousness hiding below the surface.
STEP 3: Bake It, Plate It, Eat ItStick your glorious pan of comforty goodness in the oven (which you have preheated to 425 F). Bake for 20 minutes, then check to see if the cornbread is done by sticking a toothpick down the center. If it comes out clean, you're ready to eat! If it comes out with cornbread goo, set the timer for another five minutes and check again. Depending on the moisture of your chili, your cooking time will change.
If you use a different size cast iron or want to make this in a baking pan you may have to adjust the amount of cornbread and chili To fit the dimensions of your chosen implements.
by ColoredByte on Aug 25 2025
Ingredients List
¾ cup Sea Island Blue Cornmeal
1 cup boiling water
1 tsp salt
1 tbsp white sugar
½ cup milk
1 beaten egg
2 tbsp of butter
¾ cup unbleached all purpose flour
2 tsp baking powder
Directions
In a medium bowl mix the Sea Island Blue Cornmeal, salt and sugar. Stir in the boiling water and combine well. Cover and let stand.
Combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture.
Combine the flour and baking powder. Stir into the mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly, but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter.
Use about 2 tbsp of batter for each pancake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. Serve immediately.
