Val Verde Scramble

Recipe courtesy of 5 Spot
TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
YIELD: 10 (3-inch) cakes


  • 2 tablespoons diced roasted red peppers
  • 2 tablespoons sliced green onions
  • 1/4 cup diced green chiles
  • 1 ear corn on the cob, kernels removed
  • 1 egg
  • 1/4 cup grated jack cheese
  • 1 cup buttermilk
  • 4 tablespoons melted butter, divided
  • 1 cup cornmeal
  • 1 cup corn flour
  • 1 1/2 teaspoons salt
    • 3 whole eggs
    • 1 tablespoon roasted red peppers
    • 1 tablespoon chopped scallions
    • 2 tablespoons grated jack cheese
    • 1/4 avocado, small dice
    • Griddled chorizo sausage, for serving
      recipe tools


      For the savory corn cake:
      In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix.

      Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.

      For the scramble:

      Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients.

      To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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