JALAPENO-BACON JOHNNYCAKES WITH AVOCADO-CILANTRO CREAM
Chopped peppers and jalapenos are added to the batter of these bite-size cornmeal patties, as well as served raw on top. Dollops of avocado-cilantro cream temper the heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes about 32
Number Of Ingredients 18
Steps:
- Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes. Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and 1/4 teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.
- In a bowl, whisk together cornmeal, flour, baking powder, and 3/4 teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.
- Avocado Cream: Halve and pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and 1/2 teaspoon salt. Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.
- Wipe skillet clean and return to medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more. (Brush pan with more oil as needed.) Top with dollops of avocado cream and chopped peppers; serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sophie Gibson
[email protected]I'm not a huge fan of cilantro, so I omitted it from the avocado cream. The johnnycakes were still delicious, but I think they would have been even better with the cilantro.
VB Still
[email protected]These johnnycakes are a great way to use up leftover bacon. I always have some in my freezer, so it's nice to have a recipe that I can use it in.
pisha caspa
[email protected]I love the combination of flavors in these johnnycakes. The jalapeños, bacon, and avocado-cilantro cream all work together perfectly.
Mubangizi Martin
[email protected]These johnnycakes were really easy to make, and they turned out great! I'll definitely be making them again soon.
Andres Lopez
[email protected]I had some trouble getting the johnnycakes to cook evenly. Some of them were burnt on the outside and raw on the inside.
Bd Shajahan
[email protected]These johnnycakes were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less jalapeños next time.
ALL INFORMATION
[email protected]I'm not usually a fan of johnnycakes, but these were surprisingly good. The jalapeños and bacon really add a lot of flavor.
Korno Sutra dhar
[email protected]These were so good! I made them for breakfast this morning, and they were the perfect start to my day.
Khamari Neeson
[email protected]I've made these johnnycakes several times now, and they're always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Zohaib Hasan
[email protected]These johnnycakes were a hit at my last brunch party! The combination of the spicy jalapeños and savory bacon was perfect, and the avocado-cilantro cream added a creamy and refreshing touch. Highly recommend!