TexFest Inspired Jalapeño Johnnycakes with Avocado & Cilantro Cream Sauce
 
Prep time
Cook time
Total time
 
Serves: 12 johnnycakes
Ingredients
  • 1½ cups flour
  • 1½ cups yellow cornmeal
  • 1½ teaspoon salt
  • 1 tbsp Kelley's Natural Honey
  • 2 tablespoons baking powder
  • 2 cups 2% or whole milk
  • 2 large eggs
  • ¼ cup melted butter
  • 1 cup corn, cooked — either frozen or fresh
  • 1 jalapeno finely diced*
  • 2-5 green onions, minced, about ⅓ cup
  • ⅓ cup sour cream
  • 3 ounces avocado, about half of a large avocado
  • ½ cup cilantro
  • 1 small clove garlic
  • 2 tbsp lime juice
  • ¼ cup vegetable broth or water
  • ½ tsp salt, more to taste
  • Pinch of pepper
  • Dom's Chop Salsa
  • additional scallions for serving, optional
Instructions
  1. In a medium sized bowl, sift together the flour, cornmeal, salt, and baking powder. In another bowl whisk the two eggs, Lonestar Honey, and milk together. Pour the milk, honey & eggs into the dry ingredients and stir until just combined using a wooden spoon. Add in the melted butter until fully incorporated. Gently fold in the corn, scallions, and jalapeños.
  2. Set the mixture aside for 10-15 minutes before cooking, which will allow the baking powder to activate. In the meantime, make the Avocado & Cilantro Cream Sauce.
  3. In a food processor, add the sour cream, avocado, cilantro, and garlic. Pulse 5-6 times until the cilantro is coarsely chopped. Add the lime juice, vegetable broth, and salt and pepper. Process on high until smooth. Taste and add more salt if desired. If you’d like a thinner sauce, mix it again with an additional 1-2 tablespoons of vegetable broth until your desired consistency is reached.
  4. Pre-heat the oven to 250* and place a large baking sheet on the center rack, you’ll use this to keep the johnnycakes warm while the others cook.
  5. To cook the johnnycakes, place a large non-stick skillet over medium heat*. Once warm, pour a ¼ cup of batter into the middle and spread it evenly into a large circle, much like a pancake. Cook for about 1-2 minutes or until small bubbles become visible on top of the johnnycake. Flip the johnnycake, cooking another 1-2 minutes until golden brown. Place the johnnycake in the oven to keep warm while you finish the remaining johnnycakes using the same cooking method.
  6. To serve, stack 2-3 warm johnnycakes on a plate, top with the Avocado & Cilantro Cream Sauce, salsa, and more scallions if desired.
  7. Leftover johnnycakes can be frozen then thawed and reheated in the oven as needed at 350* for 5-7 minutes.
Notes
* Use only half of a jalapeno if you'd prefer less spice
** If you do not have a non-stick skillet, melt a bit of butter in the pan prior to cooking the Johnnycakes
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/jalapeno-johnnycakes/