VeganMoFo: Day 23 – Iron Chef Coconut & Cranberry Johnny Cakes
I was feeling quite ambitious this morning and I really wanted to get involved in the VeganMoFo Iron Chef challenges, so I hopped into the kitchen before work and came up with these tasty Johnny Cakes.
My family is from the South, and Johnny Cakes – or cornmeal based breads of any type – are a popular food for breakfast or as a side dish to a main dinner course or bowl of chili. These Johnny cakes use the Iron Chef secret ingredient – coconut – in two ways, which gives them tons of flavor – something that can be lacking in a more basic version of the cakes. The cranberries give the cakes a more interesting texture, but you could sub in any type of dried fruit if cranberries aren’t your thing.
- 1 cup Cornmeal
- 1 cup Plain Coconut Milk
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Agave Nectar
- 1/4 cup Dried Cranberries
- 1/4 cup Toasted Coconut
- Non-Stick Cooking Spray
- Pre-heat a well-seasoned cast iron skillet or non-stick skillet over medium-high heat.
- In a large bowl mix together the cornmeal, baking powder, baking soda, and salt. Add the coconut milk and agave and stir well.
- Add in the dried cranberries and toasted coconut. Mix well.
- Once the skillet is hot enough (you can test by flicking a bit of water onto the skillet – if it sizzles then the pan is ready) spray the skillet with the non-stick cooking spray.
- Ladle about 1/3 cup of batter onto the skillet and cook for approximately 1 – 1 1/2 minutes. The edges should start to get a little brown and dry looking and the top should be bubbling a bit. Flip the cake over and cook for about 1 minute more.
- It’s best to spray the pan with the cooking spray after each cake to prevent sticking, however, you may find that you can do two before having to re-spray. Continue this process until the batter is gone.
- Serve warm with maple syrup for breakfast or with a hearty bowl of chili for dinner.