Yesterday, I made pasghetti for 80 people...cooked and cleaned all by myself. Seventy five of them were kids. It was a blast. I wore pasghetti from head to toe and the kids loved it. I even got thumbs up along with "that was the best pasghetti ever". If that doesn't make your day, I don't know what will. By the time I got home, the only place I wanted to be was in the kitchen. Weird, but true. Lately, I haven't had the chance to be very creative in the kitchen, but my wheels are still turning like crazy. I have a back log of goodies on the brain.
This little concoction has been sitting there for a while and I finally got the chance to just do it. I love cornbread and blueberries, so I thought johnnycakes, hoe cakes or corn cakes (whichever you would like to call them) smothered in warm blueberries with some
F.R.O.G jam would be a perfect combination.
I was right! It was such a sweet delicious combination! The doughiness and slightly sweetened corn cakes worked so well with the tart blueberries and sweet jam! I loved the colors too!
Johnnycakes
(makes 4 medium cakes)
2/3 cup corn flour (masa harina - not cornstarch)
1 tsp baking powder
pinch of salt
1/4 cup egg whites or 1 egg
3/4 cup water
20 drops vanilla stevia (I used
NuNaturals)
Combine the corn flour, baking powder and salt in a bowl. Stir in the remaining ingredients until mixed well. Cook in a skillet on medium heat. Flipping when browned on one side.
I topped mine with 1 cup blueberries slightly warmed in the microwave and stirred in a TBSP of F.R.O.G jam. YUM!
I'm sharing this on
Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
These look amazing. I love Johnnycakes. They're big in Rhode Island!
ReplyDeleteNever heard them called Johnnycakes! But whatever you call them that looks like one amazing combo. And cooking for that many KIDS?! You amaze me. LOL
ReplyDeleteCorn cakes! I love them... not overly sweet yet still delicious!
ReplyDeleteNot many people can say they've made pasghetti for 80!!!
ReplyDelete:)
Mmmm....johnnycakes look yummmmmmy!
I always forget about johnnycakes! these look incredible and mayyyy be happening this weekend now. :)
ReplyDeleteCorn cakes look so good!! I think I have corn meal.. would that work?
ReplyDeleteFallon, corn flour is a finer grind, so if you use corn meal, you would need some rice flour if doing gluten free or wheat flour if not. Let me know if you try it!
ReplyDelete"even got thumbs up along with 'that was the best pasghetti ever'". Love it! What a great compliment to your cooking my dear.
ReplyDeleteI call that a successful day ;-)
Mmmm...I love Johnnycakes!! Great idea to combine them with blueberries!
ReplyDeleteThese look so yummy! I think we'll be making them instead of pancakes next time =)
ReplyDeletepasghetti!! sounds like a FUN day!
ReplyDeleteI love corn cakes... these look perfect!
Mmm...these are like a grown up (and much tastier, I'm sure) version of the store-bought corn toasties I loved as a kid. Thanks, Sarena!
ReplyDeleteI've never had Johnnycakes, but after reading your post I want to make them. They look amazing!!
ReplyDeleteI generally don't eat corn but I believe for this recipe I will make an exception!!! :o)
ReplyDeleteYUM YUM
ReplyDeletethose look incredible!
These looks so good! Yum.
ReplyDeleteAlso, I just found your blog! :)
I'm slightly ashamed to say I don't really know what "pasghetti" is haha...
ReplyDeleteIs that just a kid's way of pronouncing spaghetti?
Either way, those johhyncakes looke delicious !
I cannot believe you had to serve that much pashgetti!! Impressive!! And those Johnnycakes sound delicious combined with those blueberries!!! I can think of all kinds of things to do with those cakes! ;)
ReplyDeleteMy mom made blueberry cornmeal muffins a long time ago, so I imagine these are similar- those two flavors totally work together!
ReplyDeletewell arent you Suzy Homemaker with sass! hehe. You totally have my attention with this creation! Hmmm I need to know why i have never heard the word "Johnnycakes" before! it's even fun to say, just not as fun as it is to LOOK AT... OR EAT!
ReplyDeletexoxo <3
These look beyond delicious, Serena! I recently made corn pancakes with zucchini, fresh corn and sun butter chili sauce-- so good!
ReplyDeleteAwww, "psaghetti"!! Reminds me of my childhood...I used to LOVE my mom's "psaghetti"...she even made it for me one year for my birthday dinner. I specifically remember that because I remember turning around from getting my plate filled at the stove-top and slinging red sauce and noodles all over the kitchen floor! SO embarrassing! What a feat, you making enough for so many little young-ins! Sounds like it was a great time...I just love getting compliments on my food from little ones...I swear they are just so pure and honest in they're opinions!
ReplyDeleteLove the corncakes, especially with the addition of the FROG preserves! Definitely thinking some need to be in my near near future! Cornbread with blueberries is such an amazing combo!
I haven't made Jonnycakes before, but luckily I have a big bag of that maize flour in the cupboard and a big bag of frozen blurberries in the freezer too!
ReplyDelete