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John

Johnnycakes were relatively unheroic, once you have the premeditation and runway to make bacon (ain't no way I was nukin' that pork). When you light up the skillet, put the kettle on. Pour 2 cups hot water to 1 cup cornmeal (unfortunately, not heritage milled in this case, but that's a different story) with 1 tsp salt and 1 tbsp sugar. Stir out the lumps and let the meal absorb the water for about 10 minutes.

This first batch was a little thick, and a little gluey in the middle. Later batches, I thinned the batter out to a more pancake-like consistency, which worked out better.

Serve both the bacon and the Johnnycakes with Vermont maple syrup.

I've got turkey bacon on order to cater to guests this weekend and plan to make again, but in butter. Maybe add some milk to the batter too.

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