Corn and Scallion Johnny Cake with Carolina BBQ Pork:
By Chef Mark Milliron CSC
Yield: 2 Dozen
For the Johnny Cake Batter:
3 Ears Fresh White Corn, cooked and cut off the cob
1 Bunch Scallions, Sliced Reserve ½ of the green part for garnish
2 Cups AP Flour
1 Cup Corn Meal
1 Tbs. Baking Powder
1 Tbs. Baking Soda
3 Tbs. Sugar
1 Tsp. Salt
Fresh Ground White Pepper
3 Eggs, Lightly Beaten
2 Cup Milk or Buttermilk
2 Oz. Melted Butter
Vegetable Oil as needed
Sift all dry ingredients into a mixing bowl.
Melt butter and mix with liquid ingredients.
Make a well in the dry ingredients and add the wet and mix until combined.
Cut the corn off the cob and slice the scallion and fold them into the batter.
Heat a non-stick pan over medium heat and add a little vegetable oil and then
add enough batter to make a small Johnny cake and cook until golden on each
1 Pork Butt, Trimmed of any skin
3 Tbs. Dry BBQ Rub
1 Cup White Vinegar
1 Tsp. Crush Red Pepper Flakes
2 Cups of your favorite BBQ Sauce
Make slits along the pork about ¼ to ½ inch deep and about 1 ½ inches
apart, then turn the meat 90 degrees and do it again so that you have a cross
hatch look on both sides.
Then rub the BBQ dry rub all over the meat and push it down into the cuts and
cover the meat generously.
Hot smoke the pork with hickory wood chips until falling off the bone.
Allow the pork to cool so you can pick it apart.
Heat the sauce and mix with the pork. Adjust to your taste with spiked vinegar
(heat vinegar in small pan with the red pepper flakes and strain).
1. Place Johnnycake down then a heaping Tbs. of the pork mixture on top and
garnish with sliced scallions.