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A Sweet Side

Johnny Cake as shared by chef Jason Klutts of café Henri

Romero & Romero

Johnny Cake

2    cups cream
1    cup buttermilk
1    cup milk
2    Tablespoons honey
1    Tablespoon salt
1    cup cornmeal
1    cup grits
2    ounces butter
2    whole eggs, separated
1    Tablespoon sugar

Preheat oven to 375 degrees. Place cast iron skillet in oven to preheat.

In a heavy bottom pot, heat cream, buttermilk, milk, honey and salt until just under a simmer. Whisk in cornmeal and grits. Continue to stir for about 5 minutes until mixture has thickened. Turn off heat. Add butter and stir until melted. Add egg yolks and stir.

In a mixing bowl, whisk egg whites and sugar until soft peaks are formed. Fold into batter in three separate additions.

Carefully remove skillet from the oven. Coat with a little vegetable oil. Pour batter in and place back into oven. Cook for 20 minutes or until set.

Serve as a starter, sprinkling with sea salt immediately before serving. At café Henri, it's served with room temperature butter mixed with cane syrup.

Café Henri
800 Louisa St.



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