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Congratulations to our GRAND PRIZE WINNER, Valerie S. of Rhode Island! Her Johnny Cakes & Lobster Eggs Benedict is America’s Best Recipe 2016.

  • Johnny Cakes and Lobster Eggs Benedict
    Johnny Cakes and Lobster Eggs Benedict
    Rhode Island
Johnny Cakes and Lobster Eggs Benedict
Recipe Category:
Breakfast & Brunch
How did you feature your state ingredient in your recipe?
White stone ground cornmeal, a popular local item which is made by our gristmills, is used to make the authentic version of the Rhode Island Johnny Cake. They are crispy on the outside, small and slightly creamy inside. Most people like them thin and simple but my version is slightly ramped up in flavor and the recipe was inspired by this state’s summertime lobster bakes: corn-on-the-cob, earthen baked lobster and butter. Add Eggland's Best Eggs and you've got the perfect brunch.
Recipe Ingredients:
Johnny Cakes:
  • 1 cup stone ground white corn meal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup corn kernels
  • 1 1/4 cups boiling water
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract butter for greasing pan

Maple Brown Butter:
  • 4 tablespoons butter
  • 3 tablespoons real maple syrup
  • 1 teaspoon fresh tarragon, chopped
  • 4 Eggland’s Best (large) Eggs
  • 1/2 pound cooked lobster meat, pulled into pieces
  • 1 tablespoon fresh flat leaf parsley, finely chopped
Preparation Instructions:
  • Combine cornmeal, sugar and salt in a medium mixing bowl. Add corn kernels.
  • Slowly whisk boiling water into dry mixture. Combine butter and vanilla in a small bowl then stir into batter. Let batter sit for 5-10 minutes.
  • Heat an electric or 12 inch non-stick skillet on medium heat. When hot lightly grease with a little butter.
  • Drop batter by the soup spoonful onto skillet making a 3-1/2 - 4 in circles. It will make about 8. Cook for 5-6 minutes or until slightly brown on edges and golden. Turn and cook 4-5 more minutes until golden.
  • Melt 4 tablespoons butter in a 8 inch skillet on medium low heat. Cook and watch carefully until it turns frothy and slightly brown. Remove from heat immediately. Stir in maple syrup and tarragon.
  • Meanwhile, bring 4 cups water to a simmer in a 10 inch non-stick skillet. Carefully crack eggs, one at a time into the low simmering water. Poach for about 3 minutes or to desired doneness.
  • Dip lobster meat into poaching water for 30 seconds to heat then remove.
  • Place and overlap 2 Johnny Cakes onto each plate.
  • Place 1 egg onto 2 Johnny Cakes. Top with equal portions of lobster and drizzle maple brown butter over all.
  • Sprinkle on parsley and serve. 4 servings

Winner subject to verification of eligibility and compliance with the Official Rules.

NO PURCHASE NECESSARY TO ENTER OR WIN IN THE 2016 EGGLAND'S BEST "AMERICA'S BEST RECIPE" CONTEST. Open to legal residents of the 50 US, DC, PR & GUAM, 18 or older. Void where prohibited. Contest starts 2/8/16 and ends 11/7/16. Entry Period starts 2/8/16 and ends 4/29/16. For Official Rules, which govern, click here. Sponsor: Eggland's Best, LLC.