Caviar and Rhode Island Johnnycakes

Name: Caviar and Rhode Island Johnnycakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 42
Cuisine: Global
Ingredients: 42 servings Caviar; 1 Tbsp corn oil; 118 milliliters fresh corn kernels; 237 milliliters johnnycake or fine stone-ground white cornmeal; 1 teaspoons kosher salt; 79 milliliters milk; 177 milliliters boiling water

Caviar and Rhode Island Johnnycakes

Caviar and Rhode Island Johnnycakes might be just the hor d'oeuvre you are searching for. This gluten free and pescatarian recipe serves 42. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 23 calories. A mixture of caviar, kosher salt, stone-ground cornmeal, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine 1 cup cornmeal and salt in a medium bowl.

Ingredients you will need

Cornmeal

Salt

Equipment you will use

Bowl

Combine 3/4 cup boiling water and milk; add to cornmeal mixture, stirring until blended. Fold in corn.

Ingredients you will need

Cornmeal

Water

Corn

Milk

Drop mixture by teaspoonfuls, in batches, onto a hot nonstick griddle brushed with oil. Cook until tops are covered with bubbles and edges look done; turn and cook other side. Cool and serve with caviar.

Ingredients you will need

Caviar