You are here

Johnny Cakes

keithsnow's picture
Chef Keith Snow demonstrates a delicious way to use fresh, roasted summer corn is to learn how to make these roasted corn cakes, also known as "Johnny Cakes".
Ingredients
  Stone ground corn meal 1 Cup (16 tbs)
  Roasted corn 1 Cup (16 tbs)
  Eggs 2 (Use Fresh)
  Sugar 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Corn meal 1 Cup (16 tbs), stone ground
  All purpose flour 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Kosher salt To Taste
Directions

Crack the eggs, add a touch of sugar and mix.

Add some milk and mix.

Add some baking powder, 1 cup of stone ground corn meal.

Add a cup of all purpose flour, add milk if it is dry. Make into a batter.

Add the roasted corn and season ΒΌ tsp of kosher salt.

Heat a pan and throw a cube of butter.

Scoop out a ladle full of corn batter and pour on the pan. Fry on both sides until the sides are golden brown.

Serve in a plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Roasted
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Servings: 
4
Subtitle: 
Filipino Stir Fried Noodle
Johnny cakes or roasted corn cakes are yummy pancake like breads that can be easily prepared at home using cornmeal and a few other simple ingredients. Chef Keith Snow prepares a heavy meal cake that is not only impressive and a breeze to make, but also extremely healthy too.

Rate It

Your rating: None
4.975
Average: 5 (2 votes)