Rhode Island - The Ocean State, State flower: Violet

1. Green Salad
2. Island Jonnycakes
3. South County Pie (Sausage and Oysters)
4. Succotash
5. Cranberry Cream Pie

Island Jonnycakes

1 cup stone-ground white cornmeal (preferably ground from Rhode Island whitecap flint)
½ tsp salt
1-¼ cups boiling water
2 Tbsp butter
¼ cup milk
1 cup milk
Blueberries, if desired.

In a double boiler, combine cornmeal, salt and boiling water, adding water in a stream, stirring briskly with a wooden spoon. Stir in butter and ¼ cup milk. Cook over simmering water, stirring frequently, for 10 minutes and add 1 cup milk in a stream, or enough to thin batter to the consistency of soft mashed potatoes. (Cornmeal absorbs so much moisture that additional milk may have to be added to the remaining batter as the cakes are cooked). If desired, add the blueberries, washed and well drained, to the batter.

Drop the batter by tablespoons onto a heavy, well-oiled griddle and flatten each cake slightly once with a damp spatula. Cook the cakes over low heat for 8 to 10 minutes, or until the underside is browned. The cakes should be crusty and browned on the outside but soft inside. Serve the Jonnycakes very hot with butter and maple syrup.

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