Southern Skillet Sweet-Corn Johnnycakes with Maple Hot Honey and Crispy Eggs

Johnnycakes trace their roots to early American cornmeal griddle cakes, long beloved across the South. Fresh sweet corn brightens the skillet batter here, finished with maple hot honey and crispy eggs for a brunch-ready plate.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 510 cal
• 18g protein
• 52g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1 cup buttermilk
• 6 total (2 for batter, 4 for frying) large eggs
• 1 cup fresh sweet corn kernels
• 4 tbsp unsalted butter
• 3 tbsp maple syrup
• 2 tbsp hot honey
• 2 tbsp neutral oil
• 1/4 tsp black pepper
• 2 sliced scallions

Instructions

1. 1Whisk cornmeal, flour, baking powder, and salt in a bowl. In another bowl beat buttermilk with two eggs until smooth, then fold the wet into the dry just until combined; stir in the fresh corn kernels.
2. 2Heat a large cast-iron skillet over medium heat and add butter with a splash of oil. Scoop batter into 3-inch rounds and cook until edges look set and bottoms are deep golden, about 3 minutes.
3. 3Flip the johnnycakes and cook the second side until puffed and cooked through, another 2 to 3 minutes. Keep finished cakes warm in a low oven.
4. 4Wipe the skillet, add remaining butter and oil, and fry the remaining eggs over medium-high heat until edges are lacy and crisp while yolks stay runny, about 3 minutes; season with salt and pepper.
5. 5Warm maple syrup with hot honey in a small saucepan or microwave until pourable and fragrant.
6. 6Plate two johnnycakes per person, top each stack with a crispy egg, and drizzle generously with the maple hot honey.
7. 7Scatter sliced scallions over the top for freshness and color.
8. 8Serve immediately while the cakes are still crisp-edged and the honey glaze is warm; perfect for a late-summer weekend brunch.