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Ranchero Corn Cakes

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


Cooking spray or butter

10 eggs

1 cup shredded Cheddar cheese


  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.