A Southern corn flour Johnny Cake served with a sweet and savory corn jalapeño compote with flavors driven by Cholula® Green Pepper Hot Sauce and sorghum syrup. Ingredients Servings 4 8 24 48 80 100 Cholula Corn & Sorghum Compote | Serves 4 1 tbsp Butter, unsalted 2 tbsps Jalapeño peppers, minced 1 tbsp Scallion Bottoms, thinly sliced 1 cup Corn Kernels 1/4 cup Cholula® Green Pepper Hot Sauce 1/4 cup Sorghum Syrup Jonny Cakes | Serves 4 1 1/2 cups Milk 1 tbsp Butter 1 1/2 cup Yellow Corn Flour 2 tbsps Sugar 1 tsp Baking Powder 1 tsp Kosher Salt 1 each Egg 1/4 cup Butter, unsalted 4 each Eggs Procedure Corn & Sorghum Compote
In a sauté pan, melt butter over medium-high heat. Add jalapeno and scallions. Cook until soft and add corn.
Continue to cook until heated through and remove from heat. Add Cholula and sorghum syrup. Hold warm for service. Prep In a heavy bottom pan heat milk and first amount of butter to a simmer. Remove from heat.
In a bowl, combine cornflour, sugar, baking powder, and salt. Whisk until ingredients are evenly distributed.
Add milk and butter to dry ingredients and whisk well. Allow to cool for 15 minutes, add first listed egg and whisk well. Hold at room temperature for service.
Service Heat griddle to medium-high. For each serving, spread 1 tablespoon butter over an area on the griddle. Ladle 1/3 cup batter onto griddle. Cook until batter is bubbling and edges begin to dry. Flip the cake, and cook until golden brown.
Cook an egg to order on the griddle in butter.
Plate cake and top with 1/4 cup Corn & Sorghum compote. Top with egg and serve warm. CHEF’s TIP!
A nice Johnny Cake is often served with bacon and often cooked on the griddle in a blend of butter and bacon drippings.
Recipe type: Breakfast and Brunch