Johnny Cakes with Raspberry Sauce and Strawberries
Cornbread is about as southern as it gets and this recipe takes a century old staple to a new level. The best thing about Johnny cakes are how easy they are to make with ingredients you already have on hand.
Johnny Cakes with Raspberry Sauce and Strawberries
1 Cup ground yellow corn
1/2 Teaspoon salt
1 Teaspoon of baking powder
1 Large Egg, beaten
1/2 Cup or water (more if needed)
1/4 Cup corn oil or other light tasting oil
2 Cups fresh raspberries
6-8 Fresh strawberries
2 Teaspoons sweeter (I use Truvia)
Maple syrup butter (optional)
4 Tablespoons of butter
1/3 Cup maple syrup
Make raspberry sauce
Rinse raspberries and strawberries. Blend the raspberries in a food processor. Pour mixture into a mesh strainer over a saucepan. Using a rubber spatula press to strain out seeds leaving only fruit puree in the sauce pan. Add two teaspoons of sweeter and 1/8 cup of water. Heat on low heat until sugar dissolves. Set aside. Thinly slice strawberries for plating and set aside.
Maple maple syrup butter (optional)
Place butter in a small bowl and melt for 20 seconds. Add maple syrup and stir to incorporate and break down the butter. Heat another 20 seconds in microwave. Use a whisk to whip the mixture until smooth and thick. Set aside while making the Johnny cakes.
Johnny Cakes
Heat oven to warm. Place cornmeal, salt and baking powder in a bowl and mix together. In another bowl beat the egg and water, mix until smooth and then add to dry mixture. Stir by folding gently. Do not overwork the batter. Batter will be think and wet. If batter is too dry, add a bit more water. Heat oil in cast iron skillet to medium high heat. Use a kitchen spoon to scoop batter and add to the pan, using the back of the spoon to flatten a bit and form round cakes. Fry in oil until golden brown, about 2 minutes. Turn, cooking another 1-2 minutes. Place cakes on paper towels to drain and keep warm in oven until ready to serve. Repeat with remaining batter. Making a total of 6-8 Cakes
Place the cake on a plate, drizzle with maple syrup, spoon on a dollop of raspberry sauce and top with a sliced fresh strawberries. Repeat until done. If using as the meal, serve 2 per person, if along side other dishes, one per person is plenty.
Serves 4-8 people
Cooks Note: These are a great vessel for anything. Change the recipe up by topping the cakes with crumbled goat cheese, fresh chives and cooked spicy shrimp.
2 Cups fresh raspberries
6-8 Fresh strawberries
2 Teaspoons sweeter (I use Truvia)
Maple syrup butter (optional)
4 Tablespoons of butter
1/3 Cup maple syrup
Make raspberry sauce
Rinse raspberries and strawberries. Blend the raspberries in a food processor. Pour mixture into a mesh strainer over a saucepan. Using a rubber spatula press to strain out seeds leaving only fruit puree in the sauce pan. Add two teaspoons of sweeter and 1/8 cup of water. Heat on low heat until sugar dissolves. Set aside. Thinly slice strawberries for plating and set aside.
Maple maple syrup butter (optional)
Place butter in a small bowl and melt for 20 seconds. Add maple syrup and stir to incorporate and break down the butter. Heat another 20 seconds in microwave. Use a whisk to whip the mixture until smooth and thick. Set aside while making the Johnny cakes.
Johnny Cakes
Heat oven to warm. Place cornmeal, salt and baking powder in a bowl and mix together. In another bowl beat the egg and water, mix until smooth and then add to dry mixture. Stir by folding gently. Do not overwork the batter. Batter will be think and wet. If batter is too dry, add a bit more water. Heat oil in cast iron skillet to medium high heat. Use a kitchen spoon to scoop batter and add to the pan, using the back of the spoon to flatten a bit and form round cakes. Fry in oil until golden brown, about 2 minutes. Turn, cooking another 1-2 minutes. Place cakes on paper towels to drain and keep warm in oven until ready to serve. Repeat with remaining batter. Making a total of 6-8 Cakes
Place the cake on a plate, drizzle with maple syrup, spoon on a dollop of raspberry sauce and top with a sliced fresh strawberries. Repeat until done. If using as the meal, serve 2 per person, if along side other dishes, one per person is plenty.
Serves 4-8 people
Cooks Note: These are a great vessel for anything. Change the recipe up by topping the cakes with crumbled goat cheese, fresh chives and cooked spicy shrimp.
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