JALAPENO-BACON JOHNNYCAKES WITH AVOCADO-CILANTRO CREAM

Jalapeno-Bacon Johnnycakes with Avocado-Cilantro Cream image

Provided by Martha Stewart

Time 50m

Yield Makes about 32

Number Of Ingredients 18

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4 slices bacon (1/4 pound)
1 small onion, finely chopped (1 cup)
2 jalapeno or Fresno peppers (ribs and seeds removed for less heat, if desired), finely chopped (1/3 cup), plus more for serving
1 small mild pepper, such as baby bell, Anaheim, or cherry, finely chopped (1/3 cup), plus more for serving
Kosher salt
1 cup fine yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
2 teaspoons baking powder
2 large eggs
3/4 cup whole milk
1/4 cup sour cream
2 tablespoons sugar
Corn oil, for frying
1 ripe avocado
1/4 cup sour cream
1/2 cup lightly packed cilantro sprigs
1 teaspoon finely grated lime zest, plus 2 teaspoons fresh juice
Kosher salt

Steps:

Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes. Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and 1/4 teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.
In a bowl, whisk together cornmeal, flour, baking powder, and 3/4 teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.
Avocado Cream: Halve and pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and 1/2 teaspoon salt. Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.
Wipe skillet clean and return to medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more. (Brush pan with more oil as needed.) Top with dollops of avocado cream and chopped peppers; serve.