Cheesy Bacon-Fried Johnny Cakes Are Brunch's New Best Friend
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Erika Council of Southern Soufflé puts a savory spin on the classic Johnny cake with help from salty manchego cheese.
Photo: Erika Council
These Johnny cakes are a savory creation with bits of fresh thyme and buttery manchego. They’re made in a similar manner to hot water cornbread, which are almost always drizzled with sorghum or molasses, but I’ve had this craving for manchego cheese, so I changed things up a bit. The result was incredible, or “totes amaze,” as my 13-year-old would say. I topped these cakes off with a little runny egg action, which made me feel like I was at a fancy lady brunch. So what if I was really just sitting on my sofa in my pajamas watching Golden Girl re-runs?
Manchego Thyme Johnny Cakes
Makes 6 cakes
1 cup yellow cornmeal
½ teaspoon salt
¾ cup boiling water
¼ cup manchego cheese, shredded
2 tablespoons fresh thyme, chopped
2 tablespoons bacon fat (rendered from about 4 slices of bacon, more if needed)
Combine the cornmeal and salt in a medium bowl. While stirring constantly, pour in boiling water. Add in cheese and thyme. Stir to combine until smooth. Let stand for about 2 minutes.
Heat bacon fat in a large cast-iron skillet over medium high heat. For each cake drop about 2 tablespoons of the cornmeal mixture into the skillet and pat gently into a flat circle, about 4 inches in diameter. Cook several cakes at a time until golden brown, about 2 minutes on each side, turning with a wide spatula. Remove from skillet and transfer to a paper towel lined plate to drain off any excess grease. Serve while warm.
More brunch favorites:
Potato, Chèvre, and Rosemary Quiche Recipe From ‘Eat in My Kitchen’
Arugula, Bacon & Gruyere Bread Pudding Recipe
Meet the ‘Puffle,’ a Chocolate-Stuffed Waffle
