Johnnycakes with Black Bean-Turkey Sausage Chili

 

Since I brought back a bag of Geechie Boy cornmeal, I thought I would try to find something to do with it other than make cornbread (too obvious).  What resulted was...interesting.

I'd always heard the term "johnnycakes" but was never 100% sure what one was so I did a little research.  Basically they are cornmeal pancakes without the sweet taste. They are also sometimes called "journey cakes" and historically they were a quick and easy grain made by frying up corn gruel in a skillet, made them easy to eat and travel with.

You don't want to eat them by themselves, that's for sure, so tonight I have included one of my what's-in-the-cupboard-chili recipes for you to try with it.

Johnnycakes

1-1/2 cups white cornmeal
3/4 tsp salt
1 cup boiling water
1/2 cup milk
cooking spray (or bacon drippings if you've got them)

Mix together the cornmeal and salt and set aside.

After you boil some water, measure out a cup and pour into the cornmeal and salt.  Mix in your milk until texture is consistent.  Will be thickish like pancake batter.

Pour 1/3 cup batter into a hot skillet prepared with cooking spray (or bacon drippings if you've got them).

Cook until brown on one side and flippable.  Then flip over and continue cooking until both sides are browned.

Serve up while hot.

K2's Black Bean-Turkey Sausage Chili

1 (15 oz.) can black beans, NOT drained
1 (15 oz.) can dark red kidney beans, drained
1 (10 oz.) can Ro-Tel diced tomatoes and green chilies
1 (10 oz.) can sweet corn, drained
1 (8 oz.) can tomato sauce
2 cups Jimmy Dean's Turkey Sausage Crumbles
2 tbsp. chili powder
1 tbsp. cumin
1/3 cup sliced green olives (optional)
salt and pepper, to taste

Put all the ingredients in a deep dish skillet and cook for at least 35 minutes, stirring occasionally, over medium heat.

Garnish with shredded cheddar and/or sour cream and a johnnycake or two.