I’ve heard of Johnny cakes for years and have eaten a few myself. But, I remember my grandmother calling them hotcakes. Being from the South, I laid claim to them assuming they were associated with the Civil War. The term hoecake was attributed to slaves, but Johnny Cakes go back farther than that, and many cultures have embraced their origin.
The original Southern version was made with yellow cornmeal, boiling water and bacon grease.
I found this version in a local paper from a restaurant in town and can’t wait for fresh local corn to come to the market. These Johnny Cakes are great for Garden parties and picnics since they hold up well for several hours.
Bacon Johnny Cakes
1 1/2 cups organic cornmeal
1 cup organic all purpose flour
1 1/4 cup fresh buttermilk
1/4 cup butter warm
1/4 cup sugar
1 tsp salt
1 tsp baking soda
4 strips bacon (small,diced, and crisped in a pan)
1 ear of corn ( shucked and cut off the cob)
Mix together the flour, cornmeal, sugar, salt, and baking soda. Add to that the whisked eggs, buttermilk, butter, corn, and bacon.
Heat a pan to medium high and add enough oil to cover the bottom.
Add the batter 2 tablespoons at a time to form 3 inch circles. Don’t crowd the pan as they will expand. Cook for about 2-3 minutes or until they form little air bubbles on the underside before you flip them. Cook for another 1-2 minutes.
Recipe from Elemental www.elementalrestaurant.com
Photo. Bing photos