On medium-low heat, warm buttermilk, cornmeal, and 1 Tbsp butter in a saucepan. Remove from stove once butter melts and the cornmeal thickens. Add grated cheese.Johnnycake or journey cake is typically a cornmeal flatbread. Step aside, English muffins—these are much tastier.
INGREDIENTS
Johnnycake:
1¼ cups buttermilk
1 cup cornmeal
1 Tbsp unsalted butter, plus extra for cooking the Johnnycake
3 Tbsp grated cheese (we used Parmesan)
1 cup self-rising flour
1 tsp salt
1 Tbsp sugar
1 tsp baking powder
2 eggs, whisked
Eggs Benedict-ish:
½ cup grated Parmesan cheese
⅓ cup heavy cream
White vinegar
4 eggs
Smoked salmon
Sautéed asparagus
DIRECTIONS
Johnnycake:
On medium-low heat, warm buttermilk, cornmeal, and 1 Tbsp butter in a saucepan. Remove from stove once butter melts and the cornmeal thickens. Add grated cheese.
In a large bowl, combine flour, salt, sugar, and baking powder. Slowly pour the buttermilk mix into the dry ingredients, stirring with a wooden spoon constantly. Add the eggs and mix. Allow to rest for 15 minutes, at room temperature.
On a griddle or large pan, melt extra butter and place a good dollop of Johnnycake batter on the hot pan. Flip after they rise and are golden. Repeat. Of course, you can eat the Johnnycake the way it is with some Vermont maple syrup—or you can make Eggs Benedict-ish (see below)!
Eggs Benedict-ish
In a saucepan, combine Parmesan cheese and heavy cream. Cook on medium to medium-low heat; you do not want to boil this mixture. Ideally, you want to take your time cooking this, allowing it to thicken. Lower the heat to simmer, keeping it warm until you are ready.
Time to make the poached eggs. Fill another saucepan with water. Add a capful of white vinegar to the water. Cook on high, and bring it to a rolling boil. While you are waiting for the water to boil, prepare the eggs. We like to crack an egg into a cup or ramekin. Once the boiling water is ready, drop the heat down to low and let the water rest for a minute. Gently slip the egg into the hot water, one at a time. Cook each egg for 4 minutes, to get a nice runny yolk.
Lay a Johnnycake on a plate, add some sautéed asparagus and a few slices of salmon, top with the egg, and apply the finishing touch with a nice helping of the cream sauce.