Johnny Cakes with Cholula Compote | McCormick For Chefs®

Ingredients

• Cholula Corn & Sorghum Compote | Serves 4
• 1 tbsp Butter, unsalted
• 2 tbsps Jalapeño peppers, minced
• 1 tbsp Scallion Bottoms, thinly sliced
• 1 cup Corn Kernels
• 1/4 cup Cholula® Green Pepper Hot Sauce
• 1/4 cup Sorghum Syrup
• Jonny Cakes | Serves 4
• 1 1/2 cups Milk
• 1 tbsp Butter
• 1 1/2 cup Yellow Corn Flour
• 2 tbsps Sugar
• 1 tsp Baking Powder
• 1 tsp Kosher Salt
• 1 each Egg
• 1/4 cup Butter, unsalted
• 4 each Eggs