Southwest Corn Cake Stack
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 -6
Author: Countryside Cravings
These Southwestern Corn Cake Stack will be a nice change of pace from your traditional breakfast!
Print Recipe
- 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
Heat a large skillet over medium heat and start to fry the bacon. Drain bacon on a paper towel.
Heat a large griddle over medium to medium low heat and lightly grease.
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!
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.
In the same pan you fried the bacon in, fry your eggs. Or you may poach them.
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.