Bacon and Cheddar Cornmeal Johnnycakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Williams-Sonoma: Breakfast Comforts' Ingredients:
1 tablespoon canola oil |
4 thick slices applewood smoked bacon, coarsely chopped |
1 2/3 cups white cornmeal, preferably stone-ground |
1/3 cup all-purpose flour |
1 teaspoon sugar |
1 teaspoon baking powder |
1/2 teaspoon fine sea salt |
1 1/2 cups whole milk |
2 large eggs |
1 cup shredded sharp cheddar cheese |
unsalted butter, at room temperature, for serving |
honey, for serving (or pure cane syrup, pure maple syrup) |
Directions:
1. Preheat the oven to 200°; have ready a rimmed baking sheet.
2. In a large frying pan, heat the oil over medium heat.
3. Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
4. Using a slotted spoon, transfer the bacon to paper towels to drain.
5. Pour off and reserve the fat, leaving a thin film of fat in the pan.
6. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
7. In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
8. Pour the milk mixture into the flour mixture and whisk just until combined.
9. Fold in the bacon and cheese.
10. Reheat the frying pan over medium heat until hot.
11. For each johnnycake, pour about 1/4 cup of the batter into the pan and cook until bubbles form on the surface, about 1 1/2 minutes.
12. Flip and cook the other side until golden, about 1 minute more.
13. Transfer to the baking sheet and keep warm in the oven.
14. Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
15. Serve the johnnycakes piping hot, with plenty of butter and honey.
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