Loading Video...

Ranchero Corn Cakes

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: about 10 corn cakes; 8 servings
Share This Recipe

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

  1. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …