A Sweet Side
Johnny Cake as shared by chef Jason Klutts of café Henri
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.
800 Louisa St.