This is a thin, crunchy cornmeal flatbread or pancake that some say got its name from journey cake, referring to a food that could be carried by travelers.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup stone-ground cornmeal
  • 1⁄2 tsp. salt
  • 1 1⁄2 cups milk
  • 4 Tbsp. butter, melted


  • Combine cornmeal and salt in a bowl.
  • Microwave the milk for 12 seconds, just to take the chill off if it is cold from the refrigerator.
  • Add the milk and melted butter to the cornmeal and salt. Stir and let rest about 5 minutes.
  • Meanwhile, heat a nonstick griddle or a well-seasoned cast-iron skillet.
  • Spray the griddle or skillet with nonstick cooking spray and ladle 1 ounce of batter per cake onto it. Fry them 2 minutes per side. Serve hot.