OK, really these are Johnny cakes, but I renamed them for TJ (Timmy Cakes). Corn is coming into season around here in Utah, and we are loving it! Our corn isn’t quite ready yet, but you can buy some fresh, picked this morning corn, on every corner around my town.
Johnny cakes (as they are originally called) are from the South. The original Johhny Cakes, recipe consisted of:
- White corn
- boiling water
- bacon drippings
Our Timmy Cakes however had:
- 2 eggs
- 2 tsp sugar
- 1/2 cup low fat milk
- 1/4 tsp baking powder
- 1 cup corn meal
- 1 cup corn (I wish you could see the whole kernels of corn in these. Although you can’t see them in the photo, they are there)
- 1/4 tsp sea salt
Mix all ingredients together with enough liquid to pour easily. Pour 1 TBL batter onto a buttered skillet. Cook till browned. (These are Gluten free, low-fat, whole grain)
These corn cakes make a nice side dish for dinner, but we ate them as a snack! These can totally be a finger food. They are really good with a little agave syrup or honey spread on top.
Speaking of the south, has anyone read “The Help“?!!! I can not put it down, and I’m really not much of a fiction reader. But this book is wonderful!!