Johnny Cakes

1/2 cup flour
1 cup cornmeal
1 teaspoon sugar
1 teaspoon salt
1 egg, lightly beaten
1 cup hot water or milk
1 tablespoon shortening

Mix the dry ingredients, then stir in the rest. Drop or pour on the hot,
greased griddle or iron skillet and fry to a golden brown on both sides.
Serve with butter as a bread or with molasses as pancakes.Food & Recipes
Of The Smokies - Rose Houk Great Smoky Mountains Natural History
Association Sidney Saylor Farr, More Than Moonshine: “Johnny-cakes were
made by Mrs. Farr’s Granny Brock, who told her she supposed the name for
this bread came from the time when a pioneer woman was fixing her hungry
little boy a cake of cornbread that would be “Johnny’s cake.” Other
versions say it was bread suitable to be carried on a journey, and the
“johnny” is a corruption of the word “journey”.