Cornpone vs. Johnnycake — What's the Difference?
By Tayyaba Rehman & Urooj Arif — Updated on March 6, 2024
Cornpone is a type of cornbread baked without milk or eggs, while Johnnycake is a cornmeal flatbread, sometimes made with milk, eggs, and sugar.
Difference Between Cornpone and Johnnycake
Table of Contents
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Key Differences
Cornpone is a traditional Southern United States cornbread made simply from cornmeal, water, and salt, baked in a specific type of iron skillet or before an open fire. Johnnycake, on the other hand, is a cornmeal flatbread originating from the indigenous peoples of North America and adopted by European settlers.
While both dishes are rooted in the use of cornmeal, their preparation and ingredients highlight distinct cultural adaptations. Cornpone's simplicity reflects an adaptation to limited resources and the need for durable food that could be easily transported. This bread is closely tied to Southern identity and history.
Johnnycakes, with their varied ingredients, reflect a blending of indigenous and colonial culinary practices. Cornpone is typically served as a savory side dish, often accompanying beans, greens, or barbecued meats.
Johnnycakes, due to their potential sweetness and lighter texture, serve both as a breakfast item, often with butter and syrup, and as a side dish for savory meals. Cornpone known of its lack of sweetness and moisture makes it a versatile complement to rich, flavorful dishes.
Comparison Chart
Base Ingredients
Cornmeal, water, salt.
Cornmeal, may include milk, eggs, sugar.
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Preparation Method
Baked without milk or eggs.
Fried or griddled, sometimes baked.
Texture
Dense and dry.
Crispy exterior, tender inside.
Regional Association
Southern United States.
Northeastern US, Caribbean, others.
Serving Time
Side dish for savory meals.
Breakfast item or side dish.
Compare with Definitions
Cornpone
Known for its dense texture and dryness, perfect as a side dish.
The cornpone was the perfect complement to the spicy chili.
Johnnycake
Can be fried, griddled, or baked, offering versatility.
I prefer my johnnycakes fried to a golden crisp.
Cornpone
Traditionally baked in a skillet without any leavening agents.
Grandma made her cornpone in a cast-iron skillet, just like her mother did.
Johnnycake
A flatbread made from cornmeal, sometimes including milk, eggs, and sugar.
This morning's breakfast featured johnnycakes with maple syrup.
Cornpone
Associated with rural, Southern cuisine and history.
Cornpone has been a staple in Southern kitchens for generations.
Johnnycake
Found in various regional cuisines, reflecting different culinary traditions.
In Rhode Island, johnnycakes are made thin and crispy, a local specialty.
Cornpone
Often served alongside rich, flavorful dishes.
Our barbecue dinner included slow-cooked ribs and cornpone.
Johnnycake
Serves as a sweet or savory food, depending on the recipe.
For a savory twist, we added scallions to the johnnycake batter.
Cornpone
A simple type of Southern cornbread made from cornmeal, water, and salt.
For dinner, we had beans and cornpone, a true Southern meal.
Johnnycake
Originating from the indigenous peoples of North America, adopted and adapted by European settlers.
Johnnycakes have a history that combines indigenous traditions with colonial influences.
Cornpone
See johnnycake.
Johnnycake
Johnnycakes (also called journey cake, johnny bread, hoecake, shawnee cake or spider cornbread) are a cornmeal flatbread from American cuisine. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica.
Cornpone
Folksy and homespun, as in manner or speech
A penchant for cornpone humor.
Cornpone political prose.
Johnnycake
Cornmeal bread usually shaped into a flat cake and baked or fried on a griddle. Also called regionally ashcake, batter bread, battercake, corn cake, cornpone, hoecake, journey cake, pone, Shawnee cake.
Cornpone
A form of cornbread made without milk or eggs.
Johnnycake
(US) A dense, baked or fried flatbread made of cornmeal.
Cornpone
(pejorative) Something or someone considered stereotypical of rural, Southern US attitudes or attributes.
Johnnycake
A kind of bread made of the meal of maize (Indian corn), mixed with water or milk, etc., and baked.
Cornpone
Cornbread often made without milk or eggs and baked or fried (Southern)
Johnnycake
Cornbread usually cooked pancake-style on a griddle (chiefly New England)
Common Curiosities
Why is cornpone considered a Southern dish?
Cornpone is rooted in Southern cuisine, reflecting the region's culinary traditions and historical reliance on corn as a staple.
Can cornpone be sweetened?
Traditionally, cornpone is not sweetened, as it's made with just cornmeal, water, and salt.
What are the key ingredients in cornpone?
Cornmeal, water, and salt are the key ingredients in cornpone.
What makes cornpone different from regular cornbread?
Cornpone is made without milk or eggs, resulting in a denser and drier texture compared to regular cornbread.
Can johnnycakes be made without dairy?
Yes, some johnnycake recipes do not include dairy, making them suitable for those avoiding milk products.
Is cornpone easy to make?
Yes, cornpone's simple ingredients and preparation make it an easy dish to make.
How is johnnycake different from other cornmeal dishes?
Johnnycake is unique due to its potential inclusion of milk, eggs, and sugar, and it's often fried or griddled, offering a different texture.
Are there regional variations of johnnycake?
Yes, johnnycake varies by region, with some areas making it sweeter and others favoring a more savory version.
What's the best way to cook johnnycakes?
Preferences vary, but many enjoy johnnycakes fried or griddled until golden and crispy.
Is johnnycake only a breakfast dish?
No, johnnycake can be served as both a breakfast item and as a side dish for savory meals.
What is the history behind johnnycakes?
Johnnycakes originated from the indigenous peoples of North America and were adapted by European settlers, blending culinary traditions.
How are cornpone and johnnycake served?
Cornpone is often served as a side dish with beans, greens, or meats, while johnnycakes can be served with butter and syrup for breakfast or as a side for savory dishes.
Can cornpone be part of a vegetarian meal?
Absolutely, cornpone can complement a variety of vegetarian dishes as a side.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
