Jonnycake Day will be celebrated on Saturday, Sept. 14, from 10 a.m. to 4 p.m. at the Coggeshall Farm Museum, 1 Colt Drive, Bristol. Activities are included with regular daytime admission.

Celebrate a Rhode Island favorite, the jonnycake (this spelling was mandated by the R.I. State Legislature). Visit the corn crop, play some corn-themed games, try to grind corn by hand, and watch cooking demonstrations in the historic farmhouse.

Solid Rock Farm (previously Harry Here Farm) of Exeter will demonstrate their corn-grinding process and sell some of their R.I. White Cap Flint Corn jonnycake mix.

Before its demise, I was a member and co-president of the Society for the Propagation of the Jonnycake Tradition in Rhode Island. For our members and real jonnycake aficionados, white cap flint corn was a must for traditional jonnycakes and it only grows well in Rhode Island. It’s hardly grown here anymore (it was once farmed in Little Compton), so it’s wonderful to see it grown in Bristol.

Yes, Coggeshall Farm is now growing white cap flint corn from seed donated by Solid Rock Farm. With a history of growing corn dating back to the Narragansett tribes, this unique heirloom maize thrives in the farm’s historic gardens.

The art of making jonnycakes has been passed down through families and communities, each infusing the recipe with their own Rhode Island distinct touch. I especially liked Dick Donnelly’s cocktail-sized jonnycakes served with a Grand Marnier sauce.

But, no matter which traditional recipe you like (thick or thin), it has to be made with the same heritage breed, white cap flint corn, to be officially called a Rhode Island jonnycake.

Thick Jonnycakes

1 cup stoneground white flint cornmeal

1/2 tsp. salt

1 cup bubbly boiling water

3 to 4 tbsp. milk or cream

1 tsp. sugar or molasses

Corn oil and/or butter

Combine cornmeal and salt. Add boiling water and sugar or molasses. Stir to combine. Add enough milk or cream to make a loose mashed potato consistency.

Drop by spoonfuls (use a tablespoon) onto a hot, greased griddle (375-380° in an electric frypan or griddle) to make cakes a half-inch thick and 2 to 3 inches across. Fry 4 to 6 minutes on each side until brown crunchy crust is formed.

A successful jonnycake has a “smile,” a crescent shape on the bottom when you flip it caused by the spoon plopping the batter onto the hot pan and then lifting it away.

These are wonderful for breakfast served with butter and real maple syrup, but can also be served as a side dish with any meal.