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.
Seen an error? Report This Listing
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.