Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early North American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Aruba, Curaçao, Bonaire, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States.

The modern johnnycake is found in the cuisine of New England and is often claimed as originating in Rhode Island.

The earliest attestation of the term "johnny cake" is from 1739 (in South Carolina); the spelling "journey cake" is attested only from 1775 on the Gulf Coast, but may be the earlier form.

The word is likely based on the word Jonakin, recorded in New England in 1765, itself derived from the word jannock, recorded in Northern England in the sixteenth century. According to Edward Ellis Morris, the term was the name given "... by the Americans to a cake made of Indian corn (maize)."

Another suggested derivation is that it comes from Shawnee cake, although some writers disagree.

The term hoecake is first attested in 1745, and the term is used by American writers such as Joel Barlow and Washington Irving. The origin of the name is the method of preparation: they were cooked on a type of iron pan called a hoe. There is conflicting evidence regarding the common belief that they were cooked on the blades of gardening hoes.

A hoecake can be made either out of cornbread batter or leftover biscuit dough. A cornbread hoecake is thicker than a cornbread pancake.

Indigenous peoples of the Americas using ground corn for cooking are credited with teaching Europeans how to make this food. It is also claimed that johnnycakes were made by the Narragansett people as far back as the 1600s.