Matthew Heaggan’s Johnny Cake


Johnny Cakes:

1 cup Shagbark cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1 tsp salt

2 oz sugar (optional, but add an extra 1 tbsp milk if omitting sugar)

2 beaten eggs

1 1/4 cup milk

1/4 cup melted, unsalted butter

Pimento Cheese:

1/4 cup softened cream cheese

1/4 cup mayo

3 tsp hot sauce

1 tsp apple cider vinegar

1 cup shredded cheddar cheese

1/4 cup diced roasted red peppers

Cayenne to taste


Johnny Cakes:

Soak the cornmeal in the milk for 4 hours in advance of cooking.

Add eggs and butter, mix. Stir in dry ingredients until just incorporated – don’t over mix. No one wants tough Johnny Cakes!

Cook over medium heat until done.

Pimento Cheese:

Whisk first 4 ingredients together until smooth. Fold in the cheddar cheese and peppers gently and season with cayenne and salt to taste.

Shagbark Products Used

Simple products with simple, local ingredients.
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