Corn Johnny Cakes Food

JOHNNY GRIDDLE CAKES

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

OLD-FASHIONED JOHNNY CAKE

Steps:

• Preheat oven to 400F (not convection bake). Grease an 8x8-inch baking pan and set aside.
• Sift the flour and then measure. Sift together with the baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix in the brown sugar and cornmeal.
• In a small bowl, beat together the milk, egg, vanilla and melted shortening. (Shortening may solidify a bit, but that's ok). Add this mixture all at once to the flour mixture and mix just until well combined.
• Pour batter into prepared baking pan and bake in preheated oven for 20-25 minutes, or until lightly golden and the edges have pulled away from the sides of the pan.
• Cut into squares and serve hot with maple syrup and butter.

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

BACON AND CORN JOHNNYCAKES

Steps:

• Heat griddle to med hot.
• Grease lightly.
• Mix dry ingredients.
• Add rest of ingredients and stir just until mixed well.
• Fry cakes till brown on both sides.

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD

Steps:

• Preheat oven to 425; grease a 13x9 pan.
• Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
• In another bowl, add eggs, milk, and oil all at once; blend well.
• Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
• Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
• Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
• Bake for 25-30 minutes--top will be golden-brown.
• Serve with butter and maple syrup.
• OPTION #1: Add 1 cup grated sharp Cheddar cheese.
• OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
• OPTION #3: Add 6 hard-boiled, chopped eggs.
• OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
• TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

GOLD CORN JOHNNY CAKES

Steps:

• To cook the duck, preheat the oven to 325°F.
• Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
• Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
• Combine the shredded meat with 1/2 cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
• To make the johnny cakes, reduce the oven temperature to 300°F.
• Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
• Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
• Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
• Cranberry Butter
• Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.