Photo: David Holifield
Bacon-and-Cheddar-Cornmeal-Johnnycakes
12 ingredients
Serves 4.
openrecipes
A uniquely New England tradition, johnnycakes are thought to have first originated in Rhode Island. The subtle crunch of cornmeal gives them appealing texture and a bit of heft. This version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delightful sweet-and-salty breakfast treat.
Estimated Nutrition (whole recipe, rough)
1224
Calories
38g
Protein
52g
Fat
151g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. canola oil
- 4 thick applewood-smoked bacon slices, coarsely chopped
- 1 2/3 cups white cornmeal, preferably stone-ground
- 1/3 cup all-purpose flour
- 1 tsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1 1/2 cups milk
- 2 eggs
- 1 cup shredded sharp cheddar cheese
- Unsalted butter, at room temperature, for serving
- Honey, pure cane syrup or pure maple syrup for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes