Baconandcornjohnnycakes Recipes

Steps:

• For the honeysuckle simple syrup: Combine the sugar with 2 cups water in a saucepan and bring to a boil. Put the flowers in a large bowl and pour the syrup over the flowers. Let steep and cool to room temperature, then strain out the flowers. Refrigerate until using.
• For the honeysuckle butter: Put the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip the butter on low speed and add the pinch of salt. Once the butter is soft and malleable, slowly whip in 1 1/2 cups of the honeysuckle simple syrup. Once the syrup is combined, slowly add the flowers.
• For the Johnny cakes: Combine the milk, honey and 3/4 teaspoon of the lemon zest in a small saucepan over low heat and cook, stirring occasionally, until the honey is dissolved and the mixture registers 110 degrees F when measured with an instant-read thermometer. Remove the pan from the heat, add the yeast, cover and let steep until the yeast begins to foam, about 15 minutes.
• Combine the cornmeal and milk mixture in a mixing bowl and whisk until smooth. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled, about 30 minutes.
• Meanwhile, put the blackberries in a medium bowl and add 2 cups of the honeysuckle simple syrup. Stir in the lemon juice and remaining 2 1/4 teaspoons lemon zest. Let the berries sit at room temperature for 30 minutes, stirring occasionally.
• Put the egg whites in the bowl of a stand mixer and whisk on low speed until foamy. With the machine running, add the sugar 1/2 tablespoon at a time. Increase the speed to medium and whisk until the egg whites form medium-stiff peaks. Set aside.
• Once the batter has risen and soaked up most of the liquid, fold in one-third of the egg white mixture. Add a second third of the egg whites and fold until well incorporated. Fold in the remaining egg whites, being careful not to overmix or deflate the batter.
• Heat 1 tablespoon of the butter in a cast-iron skillet over medium-high heat. Working in batches, add the batter to the skillet 2 rounded tablespoonfuls at a time to form cakes about the size of a silver dollar. Cook the cakes until golden brown and cooked through, about 1 1/2 minutes each side. Transfer the cakes to a plate and keep warm until ready to serve. Repeat with the remaining butter and batter.
• Arrange 3 cooked cakes on each of 6 dessert plates. Evenly divide the macerated blackberries and their juices over the cakes. Top each plate with 1/2 cup of the honeysuckle butter. Serve immediately.

Steps:

• Preheat oven to 425; grease a 13x9 pan.
• Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
• In another bowl, add eggs, milk, and oil all at once; blend well.
• Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
• Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
• Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
• Bake for 25-30 minutes--top will be golden-brown.
• Serve with butter and maple syrup.
• OPTION #1: Add 1 cup grated sharp Cheddar cheese.
• OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
• OPTION #3: Add 6 hard-boiled, chopped eggs.
• OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
• TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

Steps:

• Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
• Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
• Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
• Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
• Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
• Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
• In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
• In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
• Bake in preheated oven for 45 to 50 minutes, until golden brown.

Steps:

• Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.

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:

• 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:

• Mix eggs, milk, maple syrup and melted shortening.
• Add dry ingredients.
• Bake at 400F for about 30 minutes in a 9x9 pan.

Steps:

• To cook the duck, preheat the oven to 325°F.
• Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
• Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
• Combine the shredded meat with 1/2 cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
• To make the johnny cakes, reduce the oven temperature to 300°F.
• Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
• Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
• Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
• Cranberry Butter
• Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

Steps:

• Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
• Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

Steps:

• Place first five ingredients in a bowl and whisk to combine.
• Make a well in the centre and slowly ad the oil and then the water.
• Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
• Cover and let rest for 15 minutes.
• Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
• Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
• Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.

Steps:

• Heat oven to 325°F. Lightly oil two 5x2 1/2" loaf pans (or one 8 1/2x4 1/2" loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil; whisk in dry ingredients. Divide batter between pans. Sprinkle with maple sugar.
• Bake breads until golden and a tester inserted in the center comes out clean, 40-45 minutes for small loaves (50-55 minutes for large loaf). Transfer pans to a wire rack and let breads cool 10 minutes before turning out.
• DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.

Steps:

• Whisk together cornmeal, salt and sugar (if used).
• Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter).
• Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• Serve with butter and and honey, or maple syrup.