Johnnycake with maple syrup, salad greens from the garden with Sunset Farm chevre and strawberries. And yes, I am three weeks behind in reading the Island’s weekly paper. . . that’s what happens in the summer time.
Johnny cake with fresh corn
- 1 stick unsalted butter
- 2 tablespoons sugar (optional)
- 2 C fresh corn, cut off the cob*
- 1 cup all-purpose flour
- 3/4 cup stone-ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
- 2 large eggs, lightly beaten
Preparation
Preheat oven to 400°F with rack in middle.
Melt butter in a 12-inch cast iron skillet with high sides. Mine was sold as a “fricasse pan.
Whisk together flour, cornmeal, baking powder, baking soda, salt in a bowl. Whisk in milk, eggs just until smooth. Dump it (carefully) into the hot butter. Bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter, or just scoop it out with a big spoon on to plates (my choice). Serve with maple syrup and butter.
This is a great way to use fresh corn that isn’t great – a little starchy, or the kernels are too big, or it just spent too long on the truck and dried out a bit. Fresh corn doesn’t travel well. Try to pick ears from under the pile at the grocery store where they’ve been kept dark and damp. Or, wait till late September and hope your husband’s Silver Queen makes it through before the frost. . .