Bacon And Corn Johnnycakes Recipes

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

Steps:

• Heat griddle to med hot.
• Grease lightly.
• Mix dry ingredients.
• Add rest of ingredients and stir just until mixed well.
• Fry cakes till brown on both sides.

Steps:

• Preheat the oven to 200°; have ready a rimmed baking sheet.
• In a large frying pan, heat the oil over medium heat.
• Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain.
• Pour off and reserve the fat, leaving a thin film of fat in the pan.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
• Pour the milk mixture into the flour mixture and whisk just until combined.
• Fold in the bacon and cheese.
• Reheat the frying pan over medium heat until hot.
• 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.
• Flip and cook the other side until golden, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
• Serve the johnnycakes piping hot, with plenty of butter and honey.