It is generally agreed that Native Americans taught the English settlers how to make cornmeal cakes. Some link it to the Native  American word for joniken, while some called them “journey” cakes. 


1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
3/4 cup buttermilk


Sift together the dry ingredients. Add the buttermilk and form six small balls.
On a floured surface, press them out to 1-inch thickness and bake on a hot, oiled griddle or skillet, 3 minutes a side until slightly risen and golden.