In the village of Usquepaugh, on the banks of the Queen’s River, Kenyon’s Grist Mill has ground whole berries of grain and whole kernels of corn into meal or flour continuously since 1696.
Kenyon’s still uses the 1886 mill built by John Tarbox and the name of former owner C.D. Kenyon, who purchased the mill in 1909. At first, farmers brought their own corn or grist to be ground, and later Kenyon sold the ground meal in branded sacks with the Kenyon name, available for everyone to purchase.
Rhode Islanders make one of their favorite traditional foods, johnnycakes, with Kenyon’s stone ground cornmeal. Mix cornmeal with salt and hot water or milk; sometimes sweeten with sugar or honey; then fry on a flat surface and serve thick or thin, depending on regional preference. South County johnnycakes are thicker and traditionally served with butter only, but Newport residents slather theirs in butter and maple syrup. American Southerners call a similar dish a hoe cake, named after the gardening tool on which they were originally cooked.
\nWhile recipes and stories about the name and origin vary, Indigenous Peoples prepared the pancake-like cornmeal patties for generations before European colonialization. Some claim that the name derives from “journey cake,” referring to the food’s durability and portability during long trips. The term may also have indigenous or African origins. Benjamin Franklin called johnnycakes “better than a Yorkshire muffin.”
\nBetween 1973 and 2014, Kenyon’s hosted Johnny Cake Festivals. The events drew thousands of people and featured local vendors, live music, mill tours, and food—including, of course, johnnycakes.
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","South County Style Johnny Cakes (Thick)
\nINGREDIENTS:
1 cup Kenyon's White Johnny Cake Corn Meal
½ - 1 teaspoons sugar (depending on how sweet you prefer)
½ teaspoon salt
1¼ - 1½ cups of boiling water (add gradually)
DIRECTIONS:
Combine dry ingredients in a bowl and mix thoroughly. Gradually add boiling water to make a ploppy consistency that will drop off the end of a spoon. By the spoonful, drop onto a well greased, medium hot griddle or fry pan at 340° - 380° for 6 minutes until you see a dark brown ring form around the outside edge. Drizzle with oil then flip and cook for an additional 5 - 6 minutes. Don't be afraid to press them down. South County Johnny Cakes are traditionally eaten with just butter. Most South County folk believe that you should not use maple syrup!