Mini Johnny Cakes with Chow Chow Relish and Avocado Crema

Chow chow: combine the cabbage, red bell pepper, and onion in a bowl.

In a saucepan, combine the vinegar, sugar, and salt and bring to a boil, stirring until the sugar dissolves. Pour over the vegetables, stir, cover, and refrigerate at least 1 hour.

Avocado crema: mash the avocados until smooth, stir in the sour cream and lime juice, season with salt and pepper, and refrigerate.

Johnny cakes: combine the Johnny Cake mix, water, buttermilk, sugar, and baking soda; stir until well mixed.

Heat bacon drippings in a large skillet over medium heat and drop the batter by tablespoonfuls, spreading slightly into small cakes.

Cook until bubbles form and the edges set, 2–3 minutes, then flip and cook until golden, about 2 minutes more.

To assemble, top each mini johnny cake with chow chow and a drizzle of avocado crema. Serve immediately.