Thursday, March 10, 2016

SOJOURNER TRUTH AND JOHNNYCAKES Lent Madness 2016 Saintly Sprinkle Six

Sojourner Truth, former New York slave, mother, abolitionist, women’s rights activist, public speaker, and counselor to newly freed slaves, is not remembered for her cooking, yet she cooked throughout her life before and after the Civil War. No doubt she even cooked for folks who arrived hungry more for her words than for her meals.

(To learn more about her life and works, start here.)

To honor all of Sojourner Truth’s good works and legacy, mix up a batch of Johnnycakes, an American staple on both sides of the Mason-Dixon Line.


1 cup ground yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ cup honey
1 cup milk
2 eggs, beaten
2 tablespoons melted butter


 1. Combine dry ingredients in a large bowl.
 2. In another bowl, mix honey, milk, eggs, and butter.
 3. Pour wet ingredients into dry ingredients. Stir until just blended.
 4. Pour batter by ¼ cupfuls onto a greased hot griddle. Flip Johnnycakes over when bubbles form on top of each, about 1 minute.
 5. Cook until second side is golden brown.

 6. Serve at the table with butter and syrup, jelly, or honey. Or fold around a piece of cheese, ham, or bacon to serve to travelers.

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