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Johnnycakes

Prep: 20 minutes plus standing
Cook: 10 minutes • Serves: 4

1.In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Reserve 2 tablespoons bacon drippings.

2.In medium saucepot, heat 2 cups water to a boil over high heat; remove from heat. Immediately stir in cornmeal, 2 tablespoons syrup, cinnamon, salt and reserved bacon drippings until sticky dough forms. Cover cornmeal mixture with clean kitchen towel; let stand 15 minutes. Makes about 3 cups batter.

3.Form batter into 4 (5-inch) cakes. In 2 batches, in large skillet, melt 1 tablespoon butter over medium-high heat; add 2 cakes and cook 5 minutes or until golden brown, turning once. Makes 4 johnnycakes.

4.Serve johnnycakes drizzled with remaining 1/4 cup syrup and/or hot honey, if desired, and sprinkled with bacon.

Approximate nutritional values per serving (1 johnnycake, 1 tablespoon syrup, 1-1/2 slices bacon):
313 Calories, 10g Fat (4g Saturated), 24mg Cholesterol, 436mg Sodium,
52g Carbohydrates, 4g Fiber, 19g Sugars, 18g Added Sugars, 6g Protein