with spring here, and summer on it's way I can only take this time to utilize the seasons freshest produce...the main ingredient today being sweet shucked corn. Now when thinking of corn, the first image that pops into my mind automatically is the beautiful rows of corn fields along Texas highway 71 each time I travel from Austin to Houston. The rows are just breathtakingly abundant, with each row perfectly aligned. Sometimes I just want to pull over on the highway and play a game of hide-and-seek beneath the gigantic stalks swaying in the Texas breeze. It truly makes me appreciate my state of Texas just a little bit more. Now, I used to be a corn phobic, but that was until I discovered corn bread, my favorite chili utensil...and now these little corny cakes have become the object of my affection. I am in love with the idea of combining sweet corn, fresh chopped green onion, and tangy buttermilk all in one cake. Whoever came up with the idea is purely genius...maybe his name was Johnny (this is a job for Google).
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. —misschels
1 1/4 cups
chopped fresh green onions
In This Recipe
Combine cornmeal and next 6 ingredients in a large bowl.
Add buttermilk, green onions, and egg, stirring with a whisk until blended.
Heat a nonstick griddle or large nonstick skillet over medium-high heat. Coat with cooking spray.
Spoon batter by heaping tablespoons onto the hot pan (I actually used a tablespoon measure, I did 1 Tbs. for small cakes and 3 Tbs. for the larger cakes).
Turn johnnycakes over when the edges begin to brown (about 2-3 minutes).
Cook an addition 2-3 minutes or until lightly browned.
Remove johnnycakes from the pan; cover and keep warm.