Chef Dan Duris
Johnny cakes are a New England specialty, a type of griddlecake with cornmeal in the batter. At the Gypsy Cafe in New Hampshire, chef-owner Duris intensifies the corn flavor by stacking the Johnny cakes high and layering them with a creamy filling of corn, bacon, honey, basil, garlic and lemon. The preparation earned an award for the chef in the 2018 Neighborhood to Nation Recipe Contest.
5 cups frozen corn kernels, cooked and cooled
2 ½ cups mayonnaise
4 oz. bacon, cooked and chopped (1 cup)
½ cup chopped fresh basil leaves
2 tbsp. honey
2 tbsp. chopped fresh garlic
1 tbsp. lemon juice
1/8 tsp. salt
3¼ cups water
¼ cup honey
1/8 tsp. kosher salt
½ box (2 lb. 2 oz.) corn muffin mix
1½ cups maple syrup
½ cup sliced scallions
1. Prepare corn filling: in large bowl, combine corn, bacon, basil, honey, garlic, lemon juice and salt; stir to combine well. Refrigerate until ready to assemble.
2. Prepare Johnny cakes: In large mixing bowl, combine water, honey and salt. Add corn muffin mix; whisk until batter is smooth.
3. Preheat a well-greased griddle to 350 F. Using a #30 scoop, deposit 1½ oz. batter onto hot griddle, spreading to a 3-inch diameter griddlecake. Cook about 4 minutes on each side until puffed and edges are golden brown.
4. Per serving, place one Johnny cake on plate; spread with 2 tablespoons filling. Top with two more cakes and 2 tablespoons more filling for each additional layer. Drizzle with 1½ tablespoons maple syrup and sprinkle with ½ tablespoon green onions. Serve immediately.
Photo courtesy of General Mills Foodservice