Reviewed: Jul. 22, 2008

We didn't like it at all sorry. Way to dry.

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Loubeth


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Reviewed: Jun. 29, 2008

Very dry and very little flavor. There was no amount of maple syrup or butter that was going to save this!

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SFfoodie

	Cooking Level: Expert Home Town: San Francisco, California, USA
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Reviewed: May 21, 2008

My kids thought this was too heavy of a recipe for pancakes, but will use with soup instead of cornbread with honey and it should be fine.

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I usually make cornbread to eat along with my chili, but tonight I had a few extra minutes to just check out other recipes. Being from the midwest, I haven't ever had johnnycakes. I just whipped some of these up (In a fraction of the time it used to take me to make cornbread). I added 2 tablespoons of sugar substitute, because my family likes their cornbread a little sweet. I'm never making cornbread again!!! Crisp on the outside, and slightly moist on the inside, a perfect compliment to my chili!

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FLYINGA


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Reviewed: Feb. 4, 2008

There's no egg or sugar, so they are very dry, crumbly and bland.

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LiviaDesigns


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Reviewed: Nov. 25, 2007

These are very grainy, salty & heavy. Absolutely horrible. Do not waste your time or ingredients.

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Cathy S


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Reviewed: Jul. 9, 2007

I tried these for two reasons: 1. I had all the ingredients, 2. I was curious how good this "pioneer food" would actually be. (I have made "hush puppies" in the past and wasn't too enthralled with them.) I was pleasantly surprised at how tasty these johnnycakes really were! My husband and children really loved them. I served them with soup instead of cornbread, and the family ate them all up! Yum!

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muttivon5


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Reviewed: Jun. 30, 2007

The family didn't like these. I guess they don't go with the Italian-American pallet.

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Flavia

	Cooking Level: Intermediate Living In: Long Island, New York, USA
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Reviewed: Apr. 21, 2007

This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling, and otherwise, it's pretty foolproof.

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Jvgordon


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Reviewed: Feb. 3, 2007

Was unsure what to expect with these. They were good, for what they are. Kinda neat knowing what pioneers ate. I did add some brown sugas which helped and we had them with syrup. The kids enjoyed them. Thanks Kevin for the quick breakfast!

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cookinme

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Washington, Maine, USA
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Reviewed: Nov. 26, 2006

i absolutely loved this recipe! i added about a half cup of brown sugar to my batter and the results were fantastic! I will definitely be making these again! thanks

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Jillian Claire


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Reviewed: Oct. 22, 2006

Added two table spoons of sugar, delicious and simple.

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Anita

	Cooking Level: Beginning Home Town: Chappaqua, New York, USA Living In: Santa Monica, California, USA
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Reviewed: Jan. 25, 2006

the butter in this recipe isn't necessary seenhow they're being cooked in oil/butter as it is. so i didn't use that or the 2 tbsp of boiling water. they came out tasting like i expected them to; a traditional mash of cornmeal with salt that is cooked in a skillet. so i don't understand the complaints about sweetness, that's what the honey or maple syrup is for.

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nikki-cole

	Cooking Level: Expert Living In: North Smithfield, Rhode Island, USA
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Reviewed: Nov. 19, 2005

These were actually better than I thought they would be, and the taste grows on you as you eat them. They're not something I'd make all the time, but it was nice to have a chance to try something I've often read about.

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Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Nov. 16, 2005

Great recipe. Nothing outstanding, but really easy and a great alternative to pancakes so it gets 5 stars from me.

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Wayne12182

	Cooking Level: Beginning
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Reviewed: Apr. 21, 2005

I thought these were really good, however, I did add some sugar to the batter. Thanks Kevin!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Nov. 13, 2004

I like cornbread but I wasn' too fond of these. However, I love the historical part of this recipe. I fixed this for my 15 year old and his friend and they really liked it. I made 7 from this recipe and they used Mrs. Buttersworth. These boys are next to impossible to fill but these heavy little suckers did the job. Cool recipe! Thanks for sharing some of our Americana!

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Carisa

	Cooking Level: Expert Home Town: Grants Pass, Oregon, USA
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