JOHNNY JALAPENO'S RIDE EM COWBOY CORNCAKES
Like the California gold rush, cowboys ride like the wind to get to JJ's wild & crazy explosions of flavor in these corncakes. So git ya a big spoon and come dig in! You can use full flavored ingredients, we just tried to lower the calories/fat with some ingredients.
Provided by 2Bleu
Categories Breakfast
Time 15m
Yield 8 corncakes
Number Of Ingredients 11
Steps:
- BATTER: Mix all batter ingredients well (you should have about 2 cups).
- Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
- Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
- Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.
Nutrition Facts : Calories 293.3, Fat 16.9, SaturatedFat 7.5, Cholesterol 51.6, Sodium 571.8, Carbohydrate 29.4, Fiber 2.5, Sugar 8.9, Protein 6.1
CORN AND JALAPENO GRIDDLE CAKES
On the outside these look like pancakes. One bite, and you'll see they're far from ordinary. Flecked with bits of crisp corn and jalapeno pepper, these griddle cakes are the answer to breakfast, lunch or even dinner. We suggest using grilled or roasted corn, but thawed frozen kernels work well in a pinch.
Provided by Jennifer Perillo
Time 25m
Yield 12 griddle cakes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
- Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
- Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
JOHNNY JALAPENO'S TACO CORNBREAD SKILLET
Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664.
Provided by 2Bleu
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
- Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
- In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
- Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
- Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.
JOHNNY JALAPENO'S COWBOY CANDY
Fresh jalapenos is needed for this recipe which easily doubles/triples to do in batches for canning. This is JJ's chutney that will give your mouth a funky little roller coaster ride of hot & sweet. Serve it with cream cheese on crackers, or as chutney on Tortilla chips. Great for gift baskets! Remove the seeds from the jalepenos for 'Cowgirl Candy'. I have sometimes made this with an assortment of hot peppers from our garden.
Provided by 2Bleu
Categories Candy
Time 30m
Yield 2 cup, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a small saucepan and cook over medium heat until boiling.
- Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.
- Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.
- TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into sterilized 4 or 8 oz jars, leaving a 1/4" headspace. Wipe jar rims, place warm lids and rings atop and tighten hand tight. Process in a boiling water canner for 10 minutes. Remove jars and cool on a wire rack.
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