Preheat an oven to 200 degrees F for keeping pancakes
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
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
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.