by Bob Curley
Made with cornmeal, sugar and salt, jonnycakes are a flatbread originally made by the Narragansett tribe.
Karie Myers, owner and chef at Jigger’s Diner in East Greenwich, Rhode Island
The Culinary Archives at Providence’s Johnson & Wales University has at least 30 books on jonnycakes.
Restaurants on the East Bay substitute milk for water and use a coarser cornmeal, resulting in jonnycakes that are thinner and flatter.
Jonnycakes are usually served with butter and syrup on the side, although they're sweet enough that locals often take just butter.
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