Those who love johnnycakes — a cornbread-pancake hybrid — really love them, says Kathryn Madden, co-owner of the gorgeous restored barn called The Barn. Made from cornmeal ground just across the street at Gray’s grist mill — “continuously grinding for over 360 years” — they are toothsome and tasty with maple syrup. Johnnycakes date back hundreds of years in America, and this is just the place to try them for the first time.
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