Roasted Corn Cakes Recipe Video
Chef Keith Snow demonstrates a delicious way to use fresh, roasted summer corn is to learn how to make these roasted corn cakes, also known as "Johnny Cakes".
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Roasted corn
2 farm fresh eggs
Sugar
Milk
Baking powder
1 cup of stone ground corn meal
All purpose flour
Butter
Kosher salt
Directions
Crack the eggs, add a touch of sugar and mix.
Add some milk and mix.
Add some baking powder, 1 cup of stone ground corn meal.
Add a cup of all purpose flour, add milk if it is dry. Make into a batter.
Add the roasted corn and season ¼ tsp of kosher salt.
Heat a pan and throw a cube of butter.
Scoop out a ladle full of corn batter and pour on the pan. Fry on both sides until the sides are golden brown.
Serve in a plate.
Add some milk and mix.
Add some baking powder, 1 cup of stone ground corn meal.
Add a cup of all purpose flour, add milk if it is dry. Make into a batter.
Add the roasted corn and season ¼ tsp of kosher salt.
Heat a pan and throw a cube of butter.
Scoop out a ladle full of corn batter and pour on the pan. Fry on both sides until the sides are golden brown.
Serve in a plate.
