Southern Sweet-Corn Johnnycakes with Fried Eggs & Tomato Butter

Johnnycakes began as humble cornmeal griddle cakes across the early American South. Fresh sweet corn enriches this batter, crowned with fried eggs and a quick heirloom tomato butter for a bright breakfast.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 18g protein
• 42g carbs
• 24g fat

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Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 6 large eggs
• 1 cup buttermilk
• 2 medium heirloom tomatoes
• 6 tbsp unsalted butter
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 2 sliced scallions

Instructions

1. 1In a blender pulse one cup of the corn kernels with the buttermilk until mostly smooth but still a little chunky; pour into a mixing bowl.
2. 2Whisk in the cornmeal, flour, baking powder, one teaspoon salt, and two of the eggs until a thick batter forms. Fold in the remaining whole corn kernels and most of the scallions; let the batter rest 5 minutes so the cornmeal hydrates.
3. 3While the batter rests, finely dice the heirloom tomatoes. Melt two tablespoons of butter in a small saucepan over medium-low, stir in the diced tomatoes, thyme, honey, and salt and pepper; simmer gently 4 to 5 minutes until jammy and glossy, then keep warm.
4. 4Heat a large griddle or cast-iron skillet over medium heat and brush with a little oil and butter. Scoop quarter-cup portions of batter onto the hot surface, flattening slightly into rustic rounds.
5. 5Cook the johnnycakes 3 to 4 minutes until edges look set and undersides are deep golden with crisp corn bits; flip and cook another 2 to 3 minutes until cooked through and fragrant. Keep finished cakes warm in a low oven.
6. 6In the same skillet melt remaining butter over medium heat. Crack in the remaining four eggs, season, and fry to sunny-side-up or over-easy, basting the whites with butter until just set, about 3 minutes.
7. 7Plate two warm johnnycakes per person. Spoon the warm tomato butter generously over the cakes so it soaks in.
8. 8Top each stack with a fried egg, scatter remaining scallions, and finish with an extra grind of black pepper. Serve immediately while the cakes are crisp-edged and the yolks run into the tomato butter.