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Johnny Cakes with Bourbon Salted Caramel Sauce

Johnny Cakes with Bourbon Salted Caramel Sauce

Recipe by Nathan Lippy


  • 1 cup All-purpose Glour
  • 1 cup coarse Cornmeal
  • 1 tablespoon Baking Powder
  • 2 tablespoons Sugar
  • 3 large Eggs
  • ¼ cup liquid Bacon fat
  • 1 cup Buttermilk

 Bourbon Salted Caramel Sauce:

  • ½ cup Bourbon
  • ¼ cup Water
  • 1 cup granulated Sugar
  • 3 tablespoon Unsalted Butter
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons kosher Salt



  1. In a large sauté pan, add the bourbon, water and sugar. Bring to a simmer over medium-high heat until the bubbles get large and the color changes to a slight amber color. Add the butter and stir consistently until it is all melted and fully incorporated. Add the heavy cream, vanilla extract and salt. Stir to incorporate and remove from the heat to cool.
  2. In a large mixing bowl, add the flour, cornmeal and baking powder.
  3. To a separate mixing bowl, add the eggs and bacon fat and whip evenly.
  4. Add the eggs and bacon fat to the flour and cornmeal bowl. Add ½ of the buttermilk and mix evenly with a spatula. Add more buttermilk to get to the consistency you prefer.
  5. Heat you griddle to medium-low heat and add a bit of butter or oil. Using a ladle, add your batter onto the griddle and cook for 3 minutes per side or until fluffy, golden and fully cooked.
  6. To plate, add a few johnny cakes to the plate and drizzle the bourbon salted caramel sauce over the top.

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