Recipe Detail

Cornmeal Johnnycakes with Corn Kimchi

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  1. 4 tablespoons - Salt
  2. 2 1/2 cups - Fresh Corn Kernels
  3. 1/2 bunches - Chives
  4. - Ginger 2-inch nub, roughly chopped
  5. 3/4 whole - Onion roughly chopped
  6. 3 - Radishes
  7. 1 heads - Garlic cloves from 1 head
  8. 1/3 cups - Fish Sauce
  9. 1 tablespoons - Sugar
  10. 2 - Jalapenos seeded
  11. 2 cups - Cornmeal
  12. 1 1/2 teaspoons - Baking Soda
  13. 1 1/2 teaspoons - Baking Powder
  14. 1 teaspoons - Salt
  15. 1 1/2 cups - Buttermilk
  16. 1 - Egg
  17. 1 tablespoons - Lard or Bacon Fat
  18. 1 slices - Tomato
  19. - Red Wine Vinegar to taste


Make kimchi: Bring 4 cups water to a boil, remove from heat. Add 4 tablespoons salt, stirring to dissolve. Pour over 2 cups fresh corn kernels (cut from cob) in either a crock or bowl, ensuring corn remains submerged by a plate or by creating a weight from a plastic bag filled with salt water. Cover and refrigerate for 5 days.

On the fifth day, use a slotted spoon to lift corn out of brine, reserving liquid. In a blender, place ½ bunch chives, 2-inch nub of ginger (roughly chopped), ¾ onion (roughly chopped), 3 small radishes, cloves from 1 head garlic, 1/3 cup fish sauce, 1 tablespoon sugar and 2 large jalapeños (seeded) plus ¾ cup of reserved brine and ½ cup of corn. Purée until smooth.

In bowl or crock used previously, add corn, cover with purée and again weigh it down to ensure kimchi remains submerged. Kimchi can be stored in the refrigerator for up to a couple of months.

Make johnnycakes: In a large bowl, stir together 2 cups cornmeal, 1½ teaspoons baking soda, 1½ teaspoons baking powder and 1 teaspoon salt. Add 1½ cups buttermilk, 1 egg and 1 tablespoon lard or bacon fat. Whisk until there are no lumps. In a griddle over medium-low heat, add 1 tablespoon lard or bacon fat. Spoon batter onto the griddle, like pancakes. Cook 1-2 minutes, until bubbles form on surface; flip and cook 1-2 minutes more, until golden brown. Repeat with rest of batter, adding more fat to pan if needed.

To serve, place one johnnycake on a plate, top with a thick slice oftomato (preferably green) sprinkled with salt, sugar and red-wine vinegar, to taste. Top with a spoonful of corn kimchi.


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