Southwestern Corn Cakes
Servings: 4 -6
These savory corn cakes are about to be your new favorite breakfast! Enjoy thick and delicious cornmeal pancakes mixed with green chiles, garlic, and cumin for incredible southwestern flavor. Top your cakes with freshly fried bacon, an egg, and sprinkles of cheese to pull it all together!
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Ingredients
- 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
Instructions
- 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.
Notes
To Store: You can store the cakes in an airtight container in the refrigerator for 2-3 days. Reheat them in the microwave or air fryer.
To Freeze: Start by putting them on a sheet pan and putting them in the freezer until they’re frozen through. Transfer them to a freezer bag and then store them there for up to 3 months.
