Virginia State Foods

Johnnycakes STATUS Johnnycakes Unofficial THE FOOD Johnnycakes are cornmeal pancakes most simply made with just cornmeal, water, and salt. The dough is left to sit for about half an hour before being shaped into discs and fried on both sides. Other recipes are much more like cornmeal pancakes and can include white flour, butter or oil, egg, milk, and a leavening agent such as baking powder. Johnnycakes are a popular breakfast served hot with butter and honey or maple syrup. They can also be a side dish with a meal. Though it’s less common now, in the past, a leftover Johnnycake was a common snack or take-along lunch. THE SIGNIFICANCE It’s not clear exactly when or where Johnnycakes originated. They may have been a Native American food, or an early settlers’ invention, but they’re at least a few centuries old. The strong association with Virginia probably came about during the American Civil War, when cornmeal was an important staple for Confederate soldiers, and Johnnycakes were a quick, simple meal soldiers were able to make for themselves. Pickled Onions STATUS Unofficial THE FOOD Pickled Onions Pickled onions are usually made from baby or pearl white onions an inch (2.5 cm) or less in diameter. The pickling mixture includes white vinegar, sugar, and salt. Spices, including peppercorns, coriander seed, mustard seed, whole cloves, mace, or bay leaves are also common additions but not required. Onions are peeled and placed in sterilized jars. The vinegar and other ingredients are heated together and poured over the onions, either hot or cold. The pickle should stand at room temperature for a couple of weeks to allow the flavor to develop before eating. THE SIGNIFICANCE Pickled onions have made regular appearances on Virginia tables since Colonial times. The pickling recipe and technique came with settlers from Europe, primarily from England, where pickled onions were and are still common. Pickling was a convenient way to store foods for winter and to add flavor to otherwise monotonous winter meals. -World Trade Press