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Spicy Corn Cake Breakfast Stack

10 reviews / 4.8 average

Last summer, Bjork and I took a little road trip to visit our friend Joe in Indianapolis.

Man wearing sunglasses and a blue shirt.

Between napping…

Two men sleeping on couches.

and being entertained by the feral cats that live under Joe’s deck…

Two cats resting near a fence post.

we managed to get out to a few restaurants. One of the restaurants served the most delicious egg breakfast that I’ve ever tasted – it was a Southwestern Eggs Benedict with a spicy hollandaise.

Let me just preface by saying that I don’t typically like eggs in general. I have never really been a big fan of the taste/smell/texture. However, I was thrilled to find that when masked smothered with a spicy, southwestern sauce, I could really love eggs!

Although this corn cake breakfast stack has no spicy hollandaise sauce, it has everything (else) that I love about a spicy egg breakfast.

The southwestern flavored corn cake on the bottom has the perfect flavor and density to hold up the stack of ham, bacon, provolone cheese, and spicy fried egg.

And oh my gosh, who needs hollandaise when you leave the yolks soft? Even for a non-egg lover like myself, the sunny-side-up style fried egg made me swoon.

And what really makes it all come together is topping it off with a generous sprinkle of spicy cayenne and black pepper.

Maybe eggs aren’t so bad after all…?

Spicy corn cake breakfast stack.
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Spicy Corn Cake Breakfast Stack

Spicy Corn Cake Breakfast Stack


Description

This spicy corn cake breakfast stack is a savory Mexican spin on pancakes – the little corn cakes topped with bacon and fried eggs is to die for!


Ingredients

Units Scale
  • 11/4 cups stone ground yellow cornmeal (medium grind)
  • 3/4 cup all-purpose flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tsp. smoked paprika, 1 tsp. taco seasoning, cayenne to taste (or whatever spices you like for southwestern-type flavor)
  • 1 cup + 2 tablespoons lowfat buttermilk
  • 1 large egg
  • 2 tablespoons honey (I just used sugar)
  • 2 tablespoons butter (for the griddle)
  • sliced ham, bacon, cheese, and eggs

Instructions

  1. Combine cornmeal, flour, baking powder, salt, and spices in large bowl. Whisk together. In separate bowl, whisk the egg, buttermilk, and honey together. Add wet ingredients to dry ingredients. Stir until just mixed—don’t over mix.
  2. Heat griddle or skillet over med-high heat. Grease with melted butter. Drop 1/3 cup portions of batter onto griddle. Flatten with back of spatula to form pancake. Cook until browned on bottom, flip and brown other side.
  3. Fry bacon. Assemble stacks on top of corn cakes with ham, bacon, and cheese. Broil for 2-3 minutes until warm and bubbly.
  4. In the pan where you fried the bacon (if possible), add a tiny bit of butter and fry the eggs. When they are done, place them on top of the stacks and sprinkle with extra cayenne and black pepper!

Notes

The corn cakes had the perfect flavor and density, but mine were just a tad dry. I might have used a little extra oil or butter in them next time.

  • Category: Breakfast
  • Cuisine: American

Keywords: corn cakes, spicy corn cakes, corn cake recipe, breakfast stack

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Good news – we are going back to visit Joe this summer on this year’s Summer Roadtrip! And he doesn’t know it yet, but we will most definitely be going back to the cafe with the Southwestern Eggs Benedict.

What fun things are you doing this summer?

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Recipe rating

14 Comments

  1. Pinch of Yum Logo

    Pretty component of content. I simply stumbled upon your weblog and in
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    1. Pinch of Yum Logo
      sarah

      what is this? it seems like someone is trying to stuff keywords on your page or something? I don’t know how to explain it but, it reads very weirdly. I would personally remove it….just sayin 😉






  2. Pinch of Yum Logo
    Keely

    This was really yummy – mine were dry and I only just noticed your fix in the notes:) With enough banana ketchup though, everything is always ok!






  3. Pinch of Yum Logo

    This looking very spicy and i am definitely try to make this stuff, i am waiting for your other new posting. you must be share more delicious dishes.






  4. Pinch of Yum Logo
    Katie Z

    These were bomb! I noticed your comment about the cakes being dry so I added about 1 tbsp of oil. I was worried they’d be too crunchy because I only had coarse cornmeal, so I used 1/2c cornmeal and 3/4c masa flour. Definitely recommend, they were super moist!