Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
Special equipment needed:
- Large mixing bowl
- Whisk
- Griddle or large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the shredded cheddar cheese, crumbled bacon, and chopped chives.
5. Heat a griddle or large non-stick skillet over medium heat.
6. Scoop 1/4 cup portions of the batter onto the griddle or skillet, spacing them about 2 inches apart.
7. Cook the johnnycakes for 2-3 minutes on each side, or until golden brown and cooked through.
8. Serve hot with butter and maple syrup, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 johnnycakes
Nutritional information:
- Calories: 160
- Fat: 7g
- Carbohydrates: 19g
- Protein: 6g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of shredded cheese you prefer.
- Instead of bacon, you can use diced ham or cooked sausage.
Variations:
- Add diced jalapenos or green chilies for a spicy kick.
- Use corn kernels instead of bacon for a vegetarian option.
- Top with salsa and sour cream for a Mexican twist.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough johnnycakes.
- If the batter is too thick, add a splash of milk to thin it out.
- To keep the johnnycakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storage instructions:
- Store leftover johnnycakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the johnnycakes in a toaster or toaster oven until warmed through.
Presentation ideas:
- Stack the johnnycakes on a plate and drizzle with maple syrup.
- Garnish with additional chopped chives or crumbled bacon.
Pairings:
- Serve with scrambled eggs and fresh fruit for a complete breakfast.
Suggested side dishes:
- Hash browns
- Roasted vegetables
- Fresh salad
Troubleshooting advice:
- If the johnnycakes are sticking to the griddle or skillet, make sure it is well-greased with butter or cooking spray.
Food safety advice:
- Make sure to cook the johnnycakes until they are fully cooked through to prevent any foodborne illness.
Food history:
- Johnnycakes are a traditional American dish made from cornmeal and water or milk. They were often eaten by early settlers and Native Americans.
Flavor profiles:
- Savory, cheesy, and smoky from the bacon.
Serving suggestions:
- Serve as a breakfast or brunch dish, or as a side dish for lunch or dinner.
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