Wednesday, September 3, 2008

Breakfast Johnnycakes

So I woke up this morning looked in the fridge and discovered about a cup of uncooked corn kernels left over from a recipe last week. Since it was breakfast that I was looking for I decided to incorporate them into this basic johnnycakes recipe. They are fast, simple, and a great change from pancakes and waffles made with regular flour. You could either pour syrup over them (maple please, none of that corn syrup crap) or just eat them with butter and jam. The one I ate was right out of the pan, plain, it was great. They should warm up nicely in the toaster, but my husband Robby will be the tester of that theory tomorrow before work.
Fresh Corn Johnnycakes

2 1/2 cups fine ground corn meal
1 tsp. kosher salt
1 tsp. sugar
1 cup fresh corn kernels cup off the cob
2 1/4 boiling water

Mix the corn meal, salt, sugar, and corn together in a bowl. Then add the boiling water and mix well. Heat about 2 tbls of butter in a skillet until light brown and then turn the skillet to meadium low. Add 1/4 cup of the batter to the skillet for each cake pressing the top down a little to flatten the them. Cook for 6-8 mins on the first side or until brown. Turn them over and cook another 2-3 mins.


Keswickian said...

My mother in law makes fantastic corn hush puppies like this. mMMMMM -Joanne

afrogshop said...

Thank you for the post, pretty helpful info.