Spicy Corn Cake Breakfast Stack
This breakfast dish offers a savoury Mexican take on pancakes. Spiced cornmeal cakes are cooked until golden, then layered with ham, bacon and cheese and briefly broiled. To finish, a fried egg is placed on top of each stack. The result is a hearty, flavourful meal perfect for a special morning. It serves four people and takes about 35 minutes to prepare from start to finish.
Ingredients
- 1-1/4 cups stone ground yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tsp. smoked paprika, 1 tsp. taco seasoning, cayenne to taste (or whatever spices you like for southwestern-type flavor)
- 1 cup + 2 tablespoons lowfat buttermilk
- 1 large egg
- 2 tablespoons honey (I just used sugar)
- 2 tablespoons butter (for the griddle)
- sliced ham, bacon, cheese, and eggs
Method
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and your chosen spices. In another bowl, combine the buttermilk, egg, and honey. Pour the wet mixture into the dry ingredients and stir just until everything is incorporated.
- Place a griddle or skillet on the heat. Melt the butter to grease the surface. For each cake, spoon 1/3 cup of batter onto the hot surface, then use a spatula to press it into a pancake shape. Cook each side until it turns a golden brown colour.
- Cook the bacon until crisp. Build stacks by placing ham, bacon, and cheese on top of the corn cakes. Place them under the broiler for 2-3 minutes until the cheese is melted.
- Using the same pan from the bacon, add a small amount of butter and cook the eggs to your preference. Once ready, position a fried egg on each stack and finish with a dusting of cayenne and black pepper.
Nutrition (per serving)
Sodium2378 mg
Recipe details
CategoryBreakfast
Cuisineamerican
AuthorPinch of Yum, Adapted from
