Go Back
+ servings
Southwest Corn Cake Stack
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These Southwestern Corn Cake Stack will be a nice change of pace from your traditional breakfast!
Servings: 4 -6
Author: Countryside Cravings
  • 1 cup cornmeal
  • 1/2 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cumin
  • pinch of salt
  • 3/4 cup milk
  • 1 egg
  • 3 tablespoons butter melted
  • 1 tablespoon honey
  • 1 4 oz can diced green chilies
  • 10 strips of bacon
  • 1 cup shredded sharp cheddar cheese
  • eggs for poaching or frying
  1. Heat a large skillet over medium heat and start to fry the bacon. Drain bacon on a paper towel.
  2. Heat a large griddle over medium to medium low heat and lightly grease.
  3. Meanwhile, in a large bowl combine the cornmeal, flour, baking powder, seasonings and salt. Stir in the milk, egg, butter honey and green chilies just until combined. Do not overmix!
  4. Drop about a 1/4-1/3 cup of batter onto the heated griddle. Cook until you start to see bubbles on top then flip to cook on the other side. Both sides should be a light golden brown.
  5. In the same pan you fried the bacon in, fry your eggs. Or you may poach them.
  6. To assemble stack 2 pancakes, 1-2 strips of bacon, some shredded cheddar and top with an egg. I also sprinkled with some cayenne pepper for some added heat.