Bacon And Cheddar Cornmeal Johnnycakes Recipes

BACON AND CHEDDAR CORNMEAL JOHNNYCAKES

Steps:

• Preheat the oven to 200°; have ready a rimmed baking sheet.
• In a large frying pan, heat the oil over medium heat.
• Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain.
• Pour off and reserve the fat, leaving a thin film of fat in the pan.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
• Pour the milk mixture into the flour mixture and whisk just until combined.
• Fold in the bacon and cheese.
• Reheat the frying pan over medium heat until hot.
• For each johnnycake, pour about 1/4 cup of the batter into the pan and cook until bubbles form on the surface, about 1 1/2 minutes.
• Flip and cook the other side until golden, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
• Serve the johnnycakes piping hot, with plenty of butter and honey.

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
• Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
• Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
• Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

BACON AND CHEDDAR CORNMEAL PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
• Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
• Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
• Serve with remaining Cheddar and syrup.