Bacon-and-Cheddar Cornmeal Johnnycakes
This is an intriguing recipe from Breakfast Comforts by Rick Rodgers. The name here is actually a bit redundant for johnnycakes are always made with cornmeal. T
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Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Plate
Ingredients
- 1 tablespoon canola oil
- 4 thick slices applewood-smoked bacon, coarsely chopped
- 1 ⅔ cups white cornmeal, preferably stone-ground
- ⅓ cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups whole milk
- 2 large eggs
- 1 cup shredded sharp Cheddar cheese
- Unsalted butter, at room temperature, for serving
- Honey, pure cane syrup, or pure maple syrup for serving
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