Ingredients:
For the topping:
- ½ cup crème fraiche or sour cream
- 1/3 cup finely diced red bell pepper (about ½ small pepper)
- Scant ½ teaspoon pimento (smoked paprika), hot or sweet (or substitute ¼ teaspoon paprika)
- Chopped fresh chives for garnish
For the johnnycakes:
- 1 cup yellow or white cornmeal, preferably stone ground
- ¾ teaspoon kosher salt
- ¾ teaspoon sugar
- 1 cup boiling water
- 1 large egg, lightly beaten
- 1 cup corn kernels (stripped from 2 to 3 ears of corn, or frozen and thawed)
- 2 scallions, white and green parts, minced
- 1 to 2 tablespoons cream or milk
- 2 to 3 tablespoons unsalted butter
Directions:
- Preheat oven to 200°F, and set a baking sheet in the oven.
- To make the topping, set aside about 1 tablespoon of the red pepper dice for garnish. Stir together crème fraiche, the remaining red pepper, and pimento. Season with salt to taste. Refrigerate until ready to assemble.
- To make the johnnycakes, stir together cornmeal, salt, and sugar in a bowl. Slowly whisk in boiling water, whisk until smooth, and let sit for 5 minutes. Stir egg, corn and scallions. Add enough cream or milk to make a thick batter. Season with pepper.
- Heat a griddle or skillet (preferably cast-iron or non-sick) over medium heat. Add about ½ tablespoon of butter. When butter stops foaming, add batter by heaping teaspoonfuls. Flatten cakes with the back of the spoon, and cook, flipping once until nicely browned and crisp on both sides, about 6 minutes total. Do not let pan get too hot or cakes will cook too quickly. (They should remain a bit moist on the inside, like polenta.) Transfer to baking sheet in oven to keep warm. Repeat with remaining batter, adding more butter as needed.
- To serve, top each cake with a dollop of red pepper of red pepper crème fraiche. Garnish with a reserved piece of red pepper and a few chive pieces. Serve warm or at room temperature.
(Note: The johnnycakes may be made several hours ahead and reheated in a moderate oven before topping and serving.)
Makes About 36 Cocktail Canapés
