Spring
Fresh Corn and Green Onion Johnny Cakes
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7 Reviews
Arglebargle
May 24, 2014
I've only made johnnycakes once before but...isn't the batter a little thin? Admittedly, I used "buttermilk" made from milk and lemon juice. Would that make a difference? Also, 1 12-oz bag of corn is WAAAY more than 1 cup of fresh corn.
misschels
May 24, 2014
Colette...I'm not sure what you mean. My recipe says to use 1 c. of corn...where did you get the 12 oz. bag from? I use buttermilk and the johnny cakes always turn out semi-thick.
Arglebargle
May 24, 2014
Up in the Authors Notes--it says "If you don't have fresh corn feel free to use canned corn, or a 12 oz. bag frozen corn, defrosted! The recipe works just as well." I used a cup. I guess I need to use real buttermilk for this. They were tasty though!
misschels
May 24, 2014
Ohhhhhhhh, haha. I can totally see where what I said about using a 12 oz. bag might be a little misleading...I just meant using 1 c. of corn from that 12 oz. bag, might need to clarify that :) Definitely use real buttermilk :)
Rachelrum
August 8, 2011
Thanks so much for posting this... I just used this recipe as the basis for the "bread" to a chorizo breakfast sandwich.
BEST. MORNING. EVER.
BEST. MORNING. EVER.
Sagegreen
July 31, 2011
I love Johnnycakes. They remind me of growing up in Rhode Island. Your recipe sounds wonderful with the almond meal, buttermilk, corn and green onions.
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