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

Serves 4 · 12 min prep · 18 min cook

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.