This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.
Johnny Cakes with Blueberry Thyme Compote: Pancakes meet cornbread in these light and fluffy Johnny Cakes that are then topped with a blueberry compote that has been infused with both thyme and maple. #FreshFromFlorida #IC
You guys can we just chat about how excited I am for summer produce?
There is nothing like it when fresh corn, blueberries, ripe tomatoes and watermelon hit the shelves and local farmer markets. I am not joking when I say my family would be happy having sliced tomatoes, grilled corn on the cob, and watermelon slices every single day of the summer.
But yet, this fresh produce shines in so many dishes. My Blueberry Pie Bars are a summer staple and we love to cool down with my Watermelon Granita. And today I am talking about how corn and blueberries come together to create one out of this world breakfast: Johnny Cakes with Blueberry Thyme Compote.
Have you heard of Johnny Cakes before? They are said to be one of the original forms of pancakes. While, I am not sure of that, they are good. And simple. They are like cornbread cakes–and they taste great topped with chili or maple syrup. But they are incredibly good when made with fresh corn on the cob and served with a Blueberry Compote that has been infused with real maple syrup and fresh thyme. It is sweet and savory perfection.
I made this recipe with the first blueberries and corn fresh from Florida. And this year, Florida corn seems to be extra amazing–so sweet and juicy! And made a perfection addition of flavor and texture to my Johnny Cakes.
Johnny Cakes with Blueberry Thyme Compote
- 2 cups fine-ground cornmeal
- 1 1/2 teaspoon salt
- 2 ears fresh corn cut off cob
- 2 cups boiling water
- 1/2 cup milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/2 cup maple syrup divided
- 1 pint blueberries
- 1 sprig fresh thyme
Mix together the cornmeal, salt and corn kernels together.
Add in boiling water and 1 tablespoon of maple syrup to cornmeal mixture. Stir until a thick paste has come together. Slowly add in milk to thin batter out. Stir in vanilla.
Heat butter in nonstick skillet over medium-high heat. Ladle about 1/4 cup batter onto skillet. Cook for 4-5 minutes and flip. Cook for additional 2 minutes.
Bring remaining maple syrup, blueberries and sprig of thyme to a boil. Reduce heat to low and simmer for 10-15 minutes. Discard thyme sprig and serve with Johnny Cakes.
And I think it is time for you to hit up your farmers market or grocery store for Fresh From Florida produce. Now is the time to stock up on corn on the cob, blueberries, tomatoes, watermelon and for those of you who like seafood, fresh Florida seafood is perfect this time of the year. Of course, you know me, I will pass on the seafood 🙂
Be sure to check out Fresh From Florida’s site for more great seasonal recipes.