Ingredients
Scale
- Kernels from 2 ears of corn
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, softened to room temperature, plus more for frying
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons coarse corn grits
- 3/4 teaspoon salt
- 1 scant teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh cracked black pepper
- maple syrup for serving
Instructions
- In a medium bowl combine half of the corn, the buttermilk, and butter. Use a KitchenAid® 2-Speed Hand Blender to coarsely puree and combine the mixture. If you don’t have a hand blender, you can coarsely chop the mixture in a food processor, transferring to a medium bowl after pureeing.
- Add the egg. Beat in using an electric hand mixer (or whisk if you don’t have a hand mixer).
- Add the flour, cornmeal, corn grits, salt, baking powder, baking soda, and pepper to the bowl. Use a KitchenAid® 9-Speed Hand Mixer on low speed to bring together all of the ingredients. Add the remaining corn and fold to combine.
- Heat a griddle pan over medium heat. Brush with butter to grease. Heat oven to 175 degrees F. Place a cooling rack over a rimmed baking sheet and set aside. Dollop batter by the two tablespoonful onto the hot griddle. Cook until golden brown and bubbling slightly, about 1 minute and 30 seconds, and flip, cooking to golden on the other side.
- When done frying, place the johnny cakes on the prepared cooling rack and into the warm oven to rest while you cook the rest of the cakes, adding more butter to the griddle as necessary.
- Serve warm with maple syrup.