How To Make Johnny Cakes with Chef Dawn Burrell | Made In Cookware

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal offers more nutrients, while polenta is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more budget-friendly.

Cut the ends off the corn to make it easy to shuck.

Shuck the corn and place the kernels into a bowl.

Slice the shallot for the cream reduction.

Add heavy cream to a pot and turn the fire to medium-high.

Add the corn, shallots, and thyme to the pot.

Season with salt and let reduce for 10 to 15 minutes.

In another pot, add sorghum, sambal, cane vinegar, and thyme to make the glaze.

Turn on medium heat and let the glaze reduce for about 20 minutes until syrupy.

Crack 4 eggs into a bowl and whisk until combined.

Add brown butter to the eggs, making sure to include the brown bits for flavor.

Add brown sugar and whisk together with the egg and butter mixture.

Add buttermilk to the mixture, using whole or low-fat buttermilk.

Add cornmeal to the mixture and whisk vigorously.

Add baking powder and salt, mixing well.

Gently fold in the all-purpose flour with a spatula, leaving lumps as they will dissolve later.

Set the batter aside and check on the corn cream, blending it to a smooth consistency.

Season the corn cream with salt and pour it back into a clean pan to keep warm.

Cook thick cut bacon on a griddle, using a baking press to keep it flat and even.

Add clarified butter to the griddle for cooking the johnny cakes.

Drop spoonfuls of the johnny cake batter onto the griddle, cooking at medium heat.

Cook until the johnny cakes are puffy and golden brown, then flip them to cook the other side.

Once the johnny cakes are done, glaze the bacon with the sorghum glaze.

Plate three johnny cakes in the center of a plate with three pieces of bacon on the side.

Add the corn cream to one side of the plate and drizzle with sorghum glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens