Directions

1. 1

   In a medium bowl, combine the yellow cornmeal and salt. Slowly pour the boiling water into the cornmeal mixture while stirring constantly to prevent lumps from forming. Mix until the cornmeal is fully hydrated and forms a thick, smooth paste.

2. 2

   Fold the chopped fresh thyme into the cornmeal mixture, then add the shredded manchego cheese and stir until evenly distributed throughout the batter.

3. 3

   Let the mixture cool for 3–4 minutes until it is cool enough to handle but still warm. Heat a large skillet or griddle over medium-high heat and add the bacon fat, allowing it to coat the cooking surface evenly.

4. 4

   Lightly wet your hands with water or light oil to prevent sticking. Form the cornmeal mixture into 12 small cakes, each roughly 2 inches in diameter and about 1/2 inch thick. Gently flatten each cake slightly between your palms.

5. 5

   Working in batches to avoid overcrowding, place the johnny cakes onto the hot skillet. Cook for 3–4 minutes on the first side, until the bottom develops a golden-brown crust.

6. 6

   Carefully flip each cake and cook for an additional 2–3 minutes on the second side until that side is also golden brown and crispy. Serve the johnny cakes hot.