Cornmeal Johnnycakes with Corn KimchiTell a Friend
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Unique spin on Southern favorite
Prep Time: 60 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Posted By: wsjrecipes
Posted On: Aug 07, 2012
Number of Servings:
- 4 tablespoons - Salt
- 2 1/2 cups - Fresh Corn Kernels
- 1/2 bunches - Chives
- - Ginger 2-inch nub, roughly chopped
- 3/4 whole - Onion roughly chopped
- 3 - Radishes
- 1 heads - Garlic cloves from 1 head
- 1/3 cups - Fish Sauce
- 1 tablespoons - Sugar
- 2 - Jalapenos seeded
- 2 cups - Cornmeal
- 1 1/2 teaspoons - Baking Soda
- 1 1/2 teaspoons - Baking Powder
- 1 teaspoons - Salt
- 1 1/2 cups - Buttermilk
- 1 - Egg
- 1 tablespoons - Lard or Bacon Fat
- 1 slices - Tomato
- - 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.