made these for dinner a couple weeks back and boy were they ever good. Then we had leftovers that I ate for a few days. I've been meaning to share them, because they were so simple and quick. I think they'll be really nice this summer. We could make them smaller and they'd be great as part of a cool dinner on a hot night, or as hors d'oeuvres.
johnnycakes with chili jam and goat cheese
1 1/2 c. flour
1/4 c. sugar (I reduced this to about 1/6 c.)
1/2 c. yellow cornmeal
1 Tbl baking powder
1 1/4 c. milk
2 large eggs, room temp
1/3 c veggie oil, plus a bit for the pan
2 Tbl unsalted butter
1 15-oz can of corn kernels, drained
4-8 oz goat cheese (we used chevre)
pepper jelly (we got pepper jelly with ancho chilis - it was all we could find at whole foods, but it was so excellent I encourage you to do the same! It was nice to have a little heat with the sweet)
Whisk dry ingredients together in a bowl. In a separate bowl whisk together wet ingredients. Add wet to dry and stir until batter is just combined; fold in corn kernels.
Heat a saute pan or cast iron skillet over medium heat and rub with enough oil to coat surface. Working in batches, drop batter into the pan - basically, you're making pancakes. Make them whatever size you like. Cook about 60 seconds per side or until golden brown and heated through.
Spread each johnnycake with the jam and top with crumbled goat cheese.
We served ours as part of a makeshift feast for five, with some sauteed kale, some cherry tomatoes roasted with reduced balsamic vinegar and a fruit salad. yum.