Oh Johnny, let me count the ways…

These are good. Good good. Like post early morning Thursday cozy pre-design work good. Like even better with blueberries on top.

A brief history on Johnnycakes (because I had no idea what the heck they were until now). Johnnycakes, Johnny Cakes, Jonny Cakes, ashcake (I read that wrong the first time), battercake, corncake, hoe cake (we might offend someone here), hoecake, journey cake, mush bread (I personally don’t want to eat mush), jonakin, jonikin, pone, Shawnee cake.

Really? That many names? Well, if you have one, you might realize that they deserve a zillion names.

Let’s stick with Johnnycakes.

These are – don’t let it scare you – vegan AND gluten free. You’d never know it unless I told you. The traditional way of making JC’s (Johnnycakes) is often with bacon drippings and milk. Those things have been left out in this recipe, and I’m telling you you don’t need them.

Super easy, super good, and can pretty much feed anyone despite whatever finicky eating habits they have…I like them with maple syrup and blueberries, but you could easily pull off a savory dish with some salsa and hot sauce!

From The Post Punk Kitchen

Fresh Corn Johnnycakes

Ingredients

  • 1 cup corn, fresh or frozen (thawed if frozen)
  • 1 cup plain almond milk
  • 1 1/2 cups cornmeal?1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice

Instructions

  1. Spray oil
  2. Put the corn and almond milk in a blender. Whiz (pulse) about 5 times to mix it all up, but leaving some chunks of corn. Add the rest of the ingredients and whiz around for about 10 seconds or until everything is all blended up.
  3. Put aside for about 10min and preheat a griddle to 350-400 degrees or a skillet/non stick pan over medium heat.
  4. Spray the pan or griddle with oil and, using a measuring cup if youâ??d like, pour 1/4c of the batter into the pan for each Johnnycake. Depending on the size of your pan, cook 2-4 cakes at a time. Cook the first side for about 3min â?? the underside should be browned and slightly crispy (pretty much like a pancake) â?? lift the cake up with a spatula, spray the pan with a little oil and flip onto the other side â?? cook until crisp and slightly browned. I like to preheat my oven to about 250 degrees and put the cakes in a pan in the oven until Iâ??m done cooking up all the batter. That way we can all eat together!
  5. Top with maple syrup, maybe some blueberries, or experiment with savory toppings! Enjoy!