Get ready for a flavor-packed breakfast or brunch with these incredible Jalapeño Corn Cakes topped with Poached Eggs and a vibrant Avocado Cilantro Sauce! These aren’t your average sweet pancakes; they are savory cornmeal cakes studded with fresh corn, finely chopped onion, and spicy jalapeño. Topped with a perfectly poached egg and a creamy, zesty avocado-cilantro sauce, this dish is absolutely phenomenal. I love making savory dishes like these Jalapeño Corn Cakes for brunch – they feel substantial, look beautiful, and are bursting with fresh flavors perfect for spring!
Why You’ll Love These Jalapeño Corn Cakes
- Unique Savory Breakfast/Brunch: A delicious departure from sweet pancakes or waffles.
- Flavor Explosion: Combines savory corn cakes, spicy jalapeño, creamy avocado-cilantro sauce, and rich poached egg.
- Satisfying & Filling: Cornmeal cakes, eggs, and avocado make this a truly substantial meal.
- Fresh & Vibrant: Packed with fresh corn, herbs, lime, and avocado.
- Relatively Easy: Simple steps for the sauce and pancake-like cakes.
Ingredients for Jalapeño Corn Cakes
Here’s what you’ll need to make this amazing savory brunch dish. The full list with measurements is in the recipe card below.
Corn Cakes
- Cornmeal (Grain)
- Whole wheat pastry flour* (or sub all-purpose) (Flour)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Large egg, room temperature (Binder)
- Unsalted butter, melted and slightly cooled (+ extra for cooking) (Fat)
- Honey (Sweetener)
- Buttermilk* (Dairy) (See Tips for substitute)
- Thawed frozen corn (or fresh) (Vegetable)
- Finely chopped yellow onion (Vegetable)
- Jalapeño, seeds & ribs removed, finely chopped (Vegetable)
- Baking Powder (Standard leavening – Added)
- Black Pepper (Standard seasoning – Added)
Avocado Cilantro Sauce
- Avocado (Fruit)
- Cilantro (Herb)
- Juice of lime (Acid)
- Small clove garlic (Aromatic)
- Water (Liquid)
Toppings
- Poached eggs or fried eggs (Protein)
- Hot sauce for serving (optional) (Condiment)
- Extra cilantro (optional garnish)
(Note refers to original recipe suggestion on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the spicy kick and fresh sauce with these Jalapeño Corn Cakes, but feel free to adapt:
- Add Cheese: Fold ½ cup of shredded cheddar, pepper jack, or crumbled cotija cheese into the corn cake batter.
- Different Peppers: Use poblano peppers (roasted first) or bell peppers instead of jalapeño for less heat.
- Add Bacon: Serve topped with crispy crumbled bacon.
- Different Flour: Use all all-purpose flour if you don’t have whole wheat pastry flour. Regular whole wheat will make them denser.
- Make it Creamier: Add a tablespoon of Greek yogurt or sour cream to the Avocado Cilantro Sauce.
- Skip the Egg Topping: Serve the corn cakes on their own as a side dish.
How to Make Jalapeño Corn Cakes
Let me show you how to make these fantastic Jalapeño Corn Cakes and the delicious sauce:
Make the Avocado Cilantro Sauce
- First, I whip up the quick and easy sauce. In my food processor or blender, I combine the avocado flesh, fresh cilantro leaves, fresh lime juice, and the small garlic clove.
- I pulse this mixture a few times until the ingredients are roughly chopped.
- Then, I add the water (start with ½ cup) and blend until the sauce is completely smooth and creamy. If it’s too thick, I add a tiny bit more water until it reaches a nice drizzling consistency.
- I taste and season with salt and pepper if needed (avocado benefits from salt!). I set the sauce aside (sometimes I pop it in the fridge).
Mix the Corn Cake Batter
- Combine Dry Ingredients: In a medium bowl, I whisk together the cornmeal, flour (whole wheat pastry or substitute), baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, I stir together the egg, melted (and slightly cooled) butter, honey, and buttermilk until combined.
- Add Mix-Ins to Wet: I stir the thawed corn kernels, finely chopped yellow onion, and finely chopped jalapeño into the wet ingredient mixture.
- Combine Wet and Dry: I add the dry ingredients to the wet ingredients and stir with a rubber spatula just until combined. Lumps are okay – don’t overmix!
Cook the Corn Cakes
- I heat a large nonstick skillet or griddle over medium heat and add a little butter or cooking spray to help prevent sticking.
- Using a ¼ cup measure, I drop the batter onto the hot griddle/pan to form small cakes.
- I cook for 2-3 minutes per side, until bubbles start to form on the top, the underside is golden brown, and the cakes are cooked through.
- I repeat with the remaining batter, adding more butter/spray as needed.
Assemble and Serve
- To serve, I place 2-3 warm Jalapeño Corn Cakes on each plate.
- I top each stack with a perfectly poached or fried egg.
- I generously drizzle the Avocado Cilantro Sauce over the top.
- I garnish with extra chopped cilantro and a dash of hot sauce, if desired!
Tips and Tricks for the BEST Corn Cakes
Here are my secrets for making perfect Jalapeño Corn Cakes:
- Don’t Overmix Batter: Mix just until combined for tender, not tough, corn cakes.
- Finely Chop Jalapeño/Onion: Ensures the flavors distribute evenly and the vegetables cook through within the cake.
- Medium Heat for Cooking: Cook pancakes/corn cakes over steady medium heat for even browning and cooking.
- Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute! Add 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes before using.
- Make Sauce First: Prepare the sauce first and let it chill slightly while you make the corn cakes; the flavors meld nicely.
How to Serve
These Jalapeño Corn Cakes are a fantastic brunch or light main course! Serve them warm:
- Topped with Eggs: Poached or fried eggs with runny yolks are ideal.
- With Avocado Sauce: The creamy, zesty sauce is the perfect complement.
- Extra Toppings: Add crumbled bacon, extra cilantro, sliced avocado, or your favorite hot sauce.
- Alongside Salad: Pair with a simple green salad for a complete meal.
Make Ahead and Storage
- Sauce: The Avocado Cilantro Sauce is best made fresh due to the avocado browning, but can be made a few hours ahead. Press plastic wrap directly on the surface and store in the fridge.
- Corn Cakes: Cooked corn cakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen (separated by parchment paper) for up to 1 month.
- Reheating: Reheat leftover corn cakes gently in a skillet, toaster oven, or microwave until warmed through. Assemble with fresh sauce and eggs just before serving.
FAQs about Jalapeño Corn Cakes
- Can I use a different type of flour?
- Yes, all-purpose flour can be substituted for the whole wheat pastry flour. Regular whole wheat flour will make the cakes denser.
- Are these corn cakes very spicy?
- The heat comes from the jalapeño. Remove all seeds and white membranes before chopping for minimal heat. Leave some seeds in or add more jalapeño for a spicier kick.
- Can I make these without eggs on top?
- Absolutely! The corn cakes are delicious on their own with the sauce, perhaps served as a side dish instead of a main brunch item.
Enjoy this delicious, savory twist on pancakes with these Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce! They’re a perfect flavorful meal.
Print
Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Breakfast, Brunch, Main Course
- Cuisine: American, Southwestern
Description
Savory corn cakes studded with corn, onion, and jalapeño, pan-fried until golden, and topped with a perfectly poached or fried egg and a creamy avocado cilantro sauce. A delicious and satisfying brunch or light meal!
Ingredients
Scale
For the Avocado Cilantro Sauce:
- 1 ripe avocado, pitted
- 1 cup fresh cilantro leaves
- Juice of 1 lime
- 1 small clove garlic
- 1/2 cup water (adjust for consistency)
- Salt, to taste
For the Jalapeño Corn Cakes:
- 1 cup cornmeal
- 1/2 cup whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon honey (or maple syrup)
- 1 cup buttermilk, room temperature
- 1 1/2 cups corn kernels (thawed frozen corn or fresh)
- 1/4 cup finely chopped yellow onion
- 1 jalapeño, seeds and ribs removed, finely chopped
- Butter or cooking spray, for cooking cakes
For Serving:
- 4 large poached eggs or fried eggs
- Hot sauce (optional)
- Extra fresh cilantro (optional)
Instructions
- Make the Avocado Cilantro Sauce: Combine the avocado flesh, cilantro, lime juice, and garlic clove in a food processor or blender. Pulse until roughly chopped. Add the water and blend until the sauce is smooth and creamy. Season with salt to taste. If too thick, add a touch more water. Set aside (can be refrigerated).
- Make the Corn Cake Batter:
- Combine Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another medium bowl, whisk together the egg, melted butter, honey, and buttermilk until smooth. Stir in the corn kernels, finely chopped onion, and finely chopped jalapeño.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
- Cook the Corn Cakes:
- Heat a large nonstick skillet or griddle over medium heat. Add a little butter or cooking spray to lightly coat the surface.
- Drop batter by the 1/4 cup onto the hot griddle/pan for each cake. Cook for 2-3 minutes per side, until bubbles start to form on the top, the underside is golden brown, and the cake is cooked through. Flip carefully.
- Repeat with the remaining batter, adding more butter/spray as needed. Keep cooked cakes warm if desired.
- Prepare Eggs: While cooking the cakes, prepare 4 eggs poached or fried to your liking.
- Assemble and Serve: Serve 2-3 corn cakes per plate. Top with a poached or fried egg. Drizzle generously with the avocado cilantro sauce. Garnish with extra cilantro and hot sauce, if desired. Serve immediately.
Notes
- Flour: Whole wheat pastry flour provides a tenderer crumb than regular whole wheat. All-purpose flour can be substituted 1:1.
- Corn: Fresh or frozen (thawed) corn kernels work well.
- Jalapeño: Adjust the amount or remove seeds/membranes based on your heat preference.
- Buttermilk: For a substitute, add 1 tablespoon white vinegar or lemon juice to 1 cup regular milk and let sit 5 minutes.
- Don’t Overmix: Mix the batter just until combined for tender corn cakes.
- Sauce Consistency: Adjust the water in the avocado sauce to reach your desired thickness.
- Storage: Store leftover corn cakes and sauce separately in the refrigerator. Reheat cakes gently. Sauce is best fresh but keeps for 1-2 days.