Tuesday, June 2, 2009

Blue Johnnycakes

Let the Johnnycake trials begin! I proposed an article on Johnnycakes made from blue cornmeal- to coincide with the July 4th issue. My plan is to make a sweet and savory version of this pre-and post-revolutionary American standard. The sweet version will feature the blue corn cakes sweetened with honey and served alongside whipped cream and red berries (red, white, and blue- geddit?). The savory will include salt, grated cheddar, and possibly creamed corn. And will be plated with a dollop of sour cream and a ladling of salsa (also red, white, and blue...)
Here is the truth about Johnnycakes- they're not that tasty, especially when following traditional recipes. The reason why they were so popular probably had everything to do with convenience and ease. They were originally dubbed as journeycakes because they were transportable in those pre-refrigeration days. The early recipes called simply for cornmeal, lard, and boiling water, and were suited for frying over a fire.
In order to make this hoary old chestnut appetizing to our modern palates I included other ingredients that will hopefully provide some flavor. I'm happy with my sweet version, as I got the thumbs up from Kid1. I'm still working on Savory Version.

Blue Corn Johnnycakes for a new Generation of American Patriots

Melt 4 tbsp. butter. In a large bowl mix butter, 2 c. blue cornmeal (reg. is fine too), 2 lightly beaten eggs, 1 c. lowfat buttermilk, and 1/3 c. honey. Melt 1 tbsp. butter in skillet. Drop Johnnycakes batter into skillet in 1/4 c. spoonfuls. Flip over when edges start to firm and brown slightly.

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