Johnny Cakes originated with Indigenous peoples of North America, who made cornmeal cakes from maize long before European settlement. Colonists adopted the tradition, and the cakes became an early American staple – portable, easy to prepare and filling. This modern version adds flour, egg and baking powder to the traditional base.
Ingredients:
1½ cups milk
1 T. unsalted butter
1 cup cornmeal
½ cup flour
2 T. sugar
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
Butter for griddle/saucepa
In a small saucepan, warm the milk and butter over medium-low heat, stirring occasionally until the butter has melted and the mixture is just beginning to simmer.
Remove from the heat.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Slowly pour in the warm milk mixture, whisking until smooth. Stir in the beaten egg until fully incorporated.
Allow the batter to stand for about 10 minutes so the cornmeal can absorb the liquid and soften.
Lightly grease a griddle or nonstick skillet and heat over medium heat. Spoon about 2 tablespoons of batter onto the hot surface for each Johnny Cake, gently spreading the batter into circles about 3 inches in diameter.
Cook until the edges appear set and the bottoms are golden brown. Flip and continue cooking until the second side is golden and the centers are cooked through.
Serve warm with butter and maple syrup or drizzle with honey if desired.
Recipe by North Dakota Living test kitchen
Apple Pandowdy was a popular dessert in colonial America and is often associated with President John Adams and First Lady Abigail Adams. The rustic dish combines baked apples with a pastry topping that is cut and pressed into the fruit during baking. The process creates a rich, caramelized filling and gives the dessert its distinctive “dowdy” appearance.
Filling:
1/4 cup unsalted butter
7 large baking apples, peeled, cored and sliced (Honeycrisp or Granny Smith)
1/2 cup packed brown sugar
1 T. lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Pinch salt
1/4 cup apple cider or water
1 T. cornstarch
Topping:
1 standard pie crust, homemade or store-bought
1 large egg, beaten
1 T. coarse sugar
Heat oven to 425 degrees.
Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the apples, brown sugar, lemon juice, cinnamon, nutmeg, ginger and salt. Cook 8 to 10 minutes, stirring occasionally, until apples soften and release their juices.
Whisk together the apple cider and cornstarch, pour into the skillet and stir. Simmer about 2 minutes until the sauce thickens. Remove from heat.
Cut the rolled-out pie crust into 2- to 3-inch pieces and arrange over the filling, overlapping loosely with a few gaps for steam. Brush with egg wash and sprinkle with coarse sugar.
Bake at 20 minutes until puffed and lightly golden. Press the pastry pieces gently into the filling until juices rise, then reduce oven to 350 degrees and bake another 15 to 20 minutes until bubbling and deep golden brown.
Cool 10 minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Recipe by North Dakota Living test kitchen
