Recipe | Mini Johnny Cakes with Chow Chow Relish and Avocado Crema

Ingredients List

Johnny Cakes:

• 1 cup Marsh Hen Mill Johnny Cake mix
• 1 cup water
• 1/4 cup buttermilk
• 1/2 tsp baking soda
• Bacon drippings (or substitute with butter or other oil/fat) for frying

Chow Chow Relish:

• 1 cup green cabbage, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup yellow onion, finely chopped
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 tsp salt

Avocado Crema:

• 2 ripe avocados
• 1/2 cup sour cream
• 2 tbsp lime juice
• Salt and pepper to taste

Directions

Chow Chow:

1. In a medium bowl, combine the cabbage, red bell pepper, and yellow onion.
2. In a small saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot vinegar mixture over the vegetable mixture, stirring to combine.
4. Cover and refrigerate for at least 1 hour.

Avocado Crema:

1. In a medium bowl, mash the avocados with a fork until smooth.
2. Stir in the sour cream and lime juice until well combined.
3. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Johnny Cakes:

1. In a medium bowl, combine the Marsh Hen Mill Johnny Cake mix, water, buttermilk, sugar, and baking soda. Stir until well mixed.
2. Heat a large skillet or griddle over medium heat and add bacon drippings (or your choice of oil/fat).
3. Drop batter by tablespoonfuls onto the skillet, spreading slightly to form small cakes. Just like you would make pancakes.
4. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
5. Transfer to a plate and keep warm. Repeat with the remaining batter.

It’s time to assemble! Now, place a spoonful of chow chow relish on top of each mini johnny cake, drizzle each generously with avocado crema. Serve immediately and enjoy!

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About the Author

Chef Jake White is the owner of Charleston Chef Service, LLC, a private chef service based in Charleston, SC. Renowned for his unique culinary approach called 'Farmentation,' Jake combines the best of farm-to-table ingredients with thoughtfully curated ferments. With years of experience in the hospitality industry and a passion for innovative cuisine, Chef Jake White is dedicated to highlighting local and sustainable ingredients in his creations.