Edit ModuleShow Tags

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.



You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags