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Way back in the misty murkiness of time when the United States was still a young republic, a recipe emerged on the American food scene. Which is funny, because we don’t really think of post-Colonial America as something with a “food scene” but nevertheless, people had to eat. The recipe was, at its heart, a flat griddle cake made of ground corn, water or milk, and cooking fat. In the North, this recipe was called a Johnny cake (jonnycake, Shawnee cake, journey cake, any John’s no-cake, and I’m not making that up). Rhode Island has, to this day, made an institution of the Johnny cake, even seeing the particulars of the cake debated in local government. Southerners called this recipe a hoe-cake, or an ash-cake, or (begrudgingly) a Johnny cake, and to this day they cling to the hoe-cake. Early cookbooks demonstrate that cooks tried to shove a crowbar between the recipes to differentiate them. For example, hoe-cakes were to be cooked on a griddle while Johnny cakes were cooked on a board; please refer to “I’m not making that up”, above. This helps to illustrate a few points[[…]]