Makes 12 to 14. Recipe is from “Better Homes and Gardens Heritage Cook Book” (Meredith Corp., 1975).

2 beaten eggs

1 cup water

¾ cup milk

2 tbls. lard, melted

1 tsp. salt

2 cups yellow cornmeal


Maple syrup

1. In bowl mix eggs, water, milk, lard and salt. Stir in cornmeal. Stir well before making each johnnycake.

2. For each cake, place a scant ¼ cup butter on a hot, well-greased griddle, spreading to ¼ inch thick. Cook till golden, 2 to 3 minutes per side. Serve warm with butter and syrup.