Sweet Corn Johnny Cakes with Honey & Peppers
These Johnny Cakes combine the rich, nutty flavor of heirloom Otto File flint cornmeal with fresh seasonal corn, shishito peppers, onions, honey, and brown sugar for a perfect balance of sweet and savory. Whether pan-fried in clarified butter or deep-fried into crisp hush puppies, they’re a versatile, irresistible treat that celebrates the best of corn season.
Ingredients
- 1 kg all-purpose flour
- 1 kg cornmeal ground Otto File
- 50 g baking powder
- 50 g baking soda
- 30 g salt
- 20 g ground black pepper
- 1200 g bi-color corn
- 500 g cooked shishito peppers see step 1
- 200 g cooked onion
- 200 g honey
- 200 g brown sugar
- 450 g beaten eggs
- 200 g buttermilk
- 900 g boiling water approximate
Instructions
- Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
- Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
- Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
- Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
- Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
- Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.
Notes
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