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Bacon and Cheddar Cornmeal Johnnycakes

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“In 'Williams-Sonoma: Breakfast Comforts'”

Ingredients Nutrition


  1. Preheat the oven to 200°; have ready a rimmed baking sheet.
  2. In a large frying pan, heat the oil over medium heat.
  3. Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
  4. Using a slotted spoon, transfer the bacon to paper towels to drain.
  5. Pour off and reserve the fat, leaving a thin film of fat in the pan.
  6. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  7. In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
  8. Pour the milk mixture into the flour mixture and whisk just until combined.
  9. Fold in the bacon and cheese.
  10. Reheat the frying pan over medium heat until hot.
  11. For each johnnycake, pour about 1/4 cup of the batter into the pan and cook until bubbles form on the surface, about 1 1/2 minutes.
  12. Flip and cook the other side until golden, about 1 minute more.
  13. Transfer to the baking sheet and keep warm in the oven.
  14. Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
  15. Serve the johnnycakes piping hot, with plenty of butter and honey.

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