Recipe courtesy of
Episode: Pancakes
Total:
50 min
Active:
20 min
Yield:
about 10 corn cakes; 8 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
about 10 corn cakes; 8 servings
Level:
Intermediate

Ingredients

Pico de Gallo:
  • 4 Roma tomatoes, diced
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Kosher salt and freshly ground pepper
Corn Cakes:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • Kosher salt
  • 1 tablespoon chili powder
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup canned corn, drained
  • 1 jalapeno, seeded and diced
  • 1 egg
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
Toppings:
  • Cooking spray or butter
  • 10 eggs
  • 1 cup shredded Cheddar cheese

Directions

Watch how to make this recipe.

Preheat an oven to 200 degrees F for keeping pancakes warm.

For the pico de gallo: In a medium bowl, combine the tomatoes, red onion, jalapeno cilantro lime juice, and salt and pepper to taste; set aside.

For the corn cakes: Combine the flour, cornmeal, baking powder, 1 teaspoon salt, chili powder, Cheddar cheese, corn, jalapeno, egg, milk, and oil in a bowl. Heat griddle or skillet to medium heat.

Use cooking spray or butter to grease skillet to prevent sticking. Ladle about a 1/3 cup of the corn cake batter into the skillet. When one side is golden brown, about 3 minutes, then flip and cook the other side. Repeat. Transfer the cooked corn cakes to a baking sheet in the warm oven while cooking the eggs.

Wipe out your skillet or griddle. Grease the skillet again and place over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are set to desired doneness. Sprinkle with 1/2 cup of the pico de gallo and 1 cup shredded cheese. Cover the pan with foil or a lid to melt the cheese.

To serve, top each corn cake with a cooked cheesy egg and serve with the extra pico de gallo on the side.

Cook's Note: Making the corn cake savory and spicy makes their flavor very unique.

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Corn Pudding

Recipe courtesy of Tanya Holland

30-Second Chocolate Cake

Recipe courtesy of Jeff Potter

Prize Winning Pineapple Upside-Down Cake on the BBQ

Recipe courtesy of Mary Odor

Corn Cakes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here