12.04.2013

Manchego Thyme Johnny Cakes

mthc1 (1 of 1)

Or hoecakes.. But I have this thing about the word “ho” being in a recipe title..
There is so much more I want to say there but I’m gonna exercise a little restraint and leave that alone.. So let’s go with the alternative name of the Johnny Cake, which I think is more commonly known than other anyway. Think of a savory cornbread flip jack creation with bits of fresh thyme and buttery manchego and you have a close idea of how insanely wonderful these corncakes are. Traditionally, (as in southern soul food style traditional) these are made with white cornmeal and hot water.


mthc2 (1 of 1)

Closely resembling the method of hot water cornbread, they were almost always drizzled with sorghum or molasses and served hot. I've had this craving for manchego cheese that I just could not kick, so I changed things up a bit using yellow cornmeal, manchego and thyme. The result was incredible or “totes amaze” as my 13 year old would say. Topping these cakes off with a little runny egg action made me feel like I was at a fancy lady brunch. So what if I was really just sitting on my sofa in my pajamas watching Golden Girl re-runs..it's all about the feelings ya know.

mthc5 (1 of 1)


mthc3 (1 of 1)



Manchego Thyme Johnny Cakes
Prep Time- 15mins Cook Time- 10 mins Yields- about 6 cakes 

Ingredients:
1 cup yellow cornmeal
½ teaspoon salt
¾ cup boiling water
2 tablespoons bacon fat (rendered from about 4 slices of bacon, more if needed) 
¼ cup manchego cheese, shredded
2 tablespoons fresh thyme, chopped

Directions:

Combine the cornmeal and salt in a medium bowl. While stirring constantly, pour in boiling water. Add in cheese and thyme. Stir to combine until smooth. Let stand for about 2 minutes.
Heat bacon fat in a large cast iron skillet over medium high heat. For each cake drop about 2 tablespoons of the cornmeal mixture into the skillet and pat gently into a flat circle, about 4 inches in diameter. Cook several cakes at a time until golden brown, about 2 minutes on each side, turning with a wide spatula. Remove from skillet and transfer to a paper towel lined plate to drain off any excess grease.  Serve while warm.

*If needed, add more bacon fat to the skillet to make the remaining cakes.*



mthc4 (1 of 1)

18 comments :

  1. That runny egg on top of the johnny cakes just made me weak in the knees. I NEED THIS.

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    1. Yes!! I'm a sucker for a runny egg...

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  2. Oh my. Everything about this is just amazing. And to top off all those gorgeous flavors you fried them in bacon fat. I'm suddenly starving!!!

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    1. I would probably fry everything in bacon fat if I could.. :)

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  3. I'm totally running to the store for manchego just so I can have these for dinner. day-um - runny egg gets me every time.

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  4. DYING over these. Especially with that egg on top!

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    1. That egg just made them outstanding..

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  5. I absolutely love these photos - they look gorgeous. And cheesy johnny cakes with a fried egg on top is DEFINITELY my kind of fancy lady brunch. I shall bring the mimosas.

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  6. Oh, man...anything with cheese and a runny egg and bacon grease!!

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  7. mmmmm AND topped with a perfectly cooked egg...you've gone too far now lol

    www.inbetweenmimosas.blogspot.com

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  8. I knew I was been saving my bacon grease for something special! Thanks!

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  9. First, can we please get together and watch Golden Girls sometime? I LOVE THAT SHOW! Second, I would have been down for hoecakes. But you knew that:)

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Thank you so much for your comments... I read each one with a kool-aid smile..