Gold Corn Johnny Cakes

Once, I made the decision to cook “with” Bobby Flay, this week, I was happy about doing it.  I liked the recipes, I had chosen and wanted to see if Bobby cooked differently than some of the other chefs who I have cooked from.  I had planned to make soup, for tonight, but these Johnny Cakes had been tempting me, since I  found the recipe in Bar Americain.  I want to repeat, what a beautiful book, this is.  The pages are thick and with that silky feel, a pleasure to use.

One part that I am not thrilled about is how recipes are set up.  This recipe was cooked with Barbecued Duck and Cranberry Butter – Yum sounding.   The ingredients for the first two parts were listed and the third was handled after the instructions for the duck and cakes.  The duck procedure ran right into the johnny cakes.  It is step number 5 and it is not in bold or underlined.  Each time, I referred back to the recipe, I had to search for it.  It would have been easier and clearer for me, if first the duck ingredients and method was given and then the johnny cakes.

OK, I managed and the results were great.  This was a crisp outside and softer inside.  My husband thought it was too spicy but there is absolutely nothing in the recipe other than the basic ingredients.   Separating the eggs changed the texture and it was a pleasure to eat.   

Gold Corn Johnny Cakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt

• 1 tablespoon baking powder
• 2 large eggs, separated
• 3/4 cup Rice milk
• 2 tablespoons  olive oil for Johnny Cake
• 1/4 cup olive oi for frying

Directions

Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.

Whisk the egg yolks and Rice Milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl  with an electric mixer, until stiff peaks form.

Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the oil and mix until the batter is just smooth. Let rest for 10 minutes.

Heat a large nonstick saute pan  over medium-high heat. Pour in half of the remaining oil. 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 top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve.

I would say, “Shovel them in,” but that is just not ladylike.

This is linked to:  Frugal Food Thursdays