and the Providence Journal bring you Small Bites: Easy-to-Digest RecipesCoggeshall Farm Museum's newly themed Harvest-to-Table Fair, on Sunday, Oct. 14, promises to place the spotlight on East Bay restaurants serving local seafood and produce. But don't forget the jonnycakes, prepared over the fire in an authentic 18th century kitchen. They are deliciously made with local white cornmeal, molasses, butter, a pinch of salt and some water. It's hearth cooking at its oldest.

Every family, and church kitchen in R.I. has their own interpretation of this staple. But today it's Coggeshall Farm's jonnycake that is the star of Small Bites. See the full recipe and video below.

Coggeshall Farm Museum's Jonnycakes

- 1 stick butter

- 2 1/2 cups Rhode Island white cornmeal

- 2-3 cups hot water (enough to make thin pancake consistency)

- 1/4 to 1/3 cup molasses

- 1 large pinch salt

- Freshly ground nutmeg (optional, see note)

Place softened butter in a bowl. Add the cornmeal, then the hot water gradually until the batter is a thin pancake consistency. Add the molasses and salt, and stir well.

Optional: Add spices like cinnamon, mace, nutmeg, clove or orange zest to add flavor.

To cook, pour small amounts of the batter on a hot, greased cast iron skillet or griddle, and cook until golden brown.