By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
166 cal · 25 min
Manchego Thyme Johnny Cakes
Recipe GLPR5dc39ab57c108e
Crispy golden cornmeal cakes infused with fresh thyme and rich manchego cheese, finished with bacon fat for a savory Southern twist. These rustic Johnny cakes are perfect as a side or light main course.
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Ingredients
1 cup yellow cornmeal
½ teaspoon salt
¾ cup boiling water
2 tablespoons bacon fat, rendered
2 tablespoons fresh thyme, chopped
¼ cup manchego cheese, shredded
Directions
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.
Fold the chopped fresh thyme into the cornmeal mixture, then add the shredded manchego cheese and stir until evenly distributed throughout the batter.
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.
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.
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.
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.
Comments
Manchego cheese is not a common carry at Charlotte-area chains and will require a trip to a specialty market or the international aisle at Harris Teeter, adding a real errand to your week. The rest of the ingredients are pantry staples and bacon fat is essentially free if you cook bacon anyway. At roughly $2 to $3 per serving depending on manchego sourcing, this is not budget cooking, but the return is high: a sharply flavored, Southern-inflected side that reheats well and works for weeknight dinner or a make-ahead brunch. The 25-minute stated time assumes you have bacon fat ready and thyme already picked; add 10 minutes if starting from scratch.
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