March 2026 Issue 1 Vol 40

CIVIL WAR JOHNNY CAKES

Ingredients

2 cups Cornmeal (yellow or white) 1 tsp Salt 1 tbsp Molasses (or honey/maple syrup if you're a "fancy" Union officer) 2 tbsp Butter (melted) or lard 3/4 cup Boiling water (add a little more if the dough is too crumbly) Bacon grease (or oil) for frying

Instructions

Mix the Base: In a large bowl, stir together the cornmeal and salt.

Add the Liquid: Pour in the boiling water, melted butter, and molasses. Stir until it forms a thick, stiff dough. It should be pliable enough to shape with your hands, not runny like pancake batter.

Shape: Scoop out a golf-ball-sized portion and flatten it into a patty about 1/2 inch thick.

Fry: Heat your bacon grease or oil in a skillet over medium heat. Fry the cakes for about 3–4 minutes per side until they have a golden-brown, crispy crust.

Serve: Eat them hot! In the 1860s, they’d be served with salt pork; today, they’re excellent with a drizzle of maple syrup or a pat of butter.

Share your family recipe or food memory: Send in your family recipe or memory to be shared in a future issue. Email datewithgenealogy@gmail.com.

page 9