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.