Southern Sweet-Corn Johnny Cakes with Fried Eggs & Tomato Butter

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/4 cups fresh sweet corn kernels
• 1 cup buttermilk
• 6 large eggs
• 1 large heirloom tomato
• 6 tbsp unsalted butter
• 1 tbsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 2 tbsp snipped fresh chives

Instructions

1. 1Stir cornmeal, flour, baking powder, and half the salt together in a mixing bowl. Make a well, pour in buttermilk and two beaten eggs, and fold just until a thick batter forms with no dry pockets.
2. 2Fold the fresh sweet corn kernels into the batter so they are evenly distributed; let the batter rest 5 minutes while the griddle heats so the cornmeal hydrates.
3. 3Heat a large cast-iron griddle or skillet over medium and brush lightly with oil. Scoop quarter-cup portions of batter onto the surface, flattening slightly into 3-inch rounds. Cook 3 to 4 minutes until the edges look set and bubbles appear on top, then flip and cook another 2 to 3 minutes until golden and cooked through. Keep finished cakes warm on a plate tented with foil.
4. 4While cakes cook, finely dice the heirloom tomato and mash it with softened butter, honey, remaining salt, and black pepper until a loose, spoonable tomato butter forms.
5. 5In a separate nonstick skillet over medium heat, melt the remaining butter. Crack the remaining four eggs in and fry 2 to 3 minutes until the whites are fully set but the yolks stay runny and jammy; baste the tops once with butter for glossy whites.
6. 6Place two warm johnny cakes on each plate. Spoon a generous swoosh of tomato butter over the cakes so it melts into the hot surface.
7. 7Top each serving with a fried egg, letting the yolk sit proudly in the center.
8. 8Scatter snipped chives over everything and serve at once so the yolk can run into the corn cakes and tomato butter.