Serves 4-6

Ingredients
Product1
Amount
Unit

Berry compote:
 
 
frozen blueberries
10
oz
water
2
Tbsp
Sweetener of choice (optional)
 
 

Topping
 
 
canned pumpkin puree
1/2
cup
cottage cheese
1/2
cup
maple syrup
1
Tbsp
neutral oil
2
Tbsp
water
1/4
cup
salt
1/2
tsp
chai tea leaves
1
tea bag
all-purpose flour
2
cups
cooked cornmeal grits
1
cup

1The MSU Food Product Development Lab does not endorse any ingredient suppliers.

Instructions

Berry Compote: Add all berry compote ingredients to a saucepan and bring to a gentle simmer over medium heat. Once simmering, lower the heat slightly, stirring often until the compote thickens, about 10 minutes. Transfer to a small bowl and allow to cool completely.  

Johnny Cakes: Add all ingredients from pumpkin through tea leaves to a blender and blend until smooth. Pour into a mixing bowl and whisk in the flour and cornmeal grits (fresh or leftover).  

Cook and assemble: Heat a small amount of neutral oil in a pan. Pour about ¼ cup of batter into the pan, as if you were making pancakes. Cook until the underside is done and flip to cook the other side. Repeat until the batter is gone. Top with compote and your favorite toppings, serve warm.

Recipe Notes

  • Topping suggestions: blended cottage cheese, grapefruit slices, maple syrup and cinnamon 
  • Compote can be made using any fruit substitution, adding lemon juice, a pinch of salt, or cornstarch to help it thicken faster. 
  • Sweeteners can be table sugar, honey, or maple syrup 
  • Alternative tea flavors: cinnamon, citrus, or another warm/spicy flavor 
  • To make fresh grits: bring 8 cups water to boil, ½ teaspoon salt, reduce heat to low, and slowly add 2 cups cornmeal. Stir constantly for 5 minutes, remove from heat, add 2 tablespoons maple syrup and 1 tablespoon butter. 

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Food Product Development Lab logo

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Intertribal Agriculture Council logo

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Western Sustainable Agriculture & Research logo

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

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Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.