On our recent family vacation, we rented a house for the 5 of us for a week and then invited family to come and spend some time with us. Preparations ahead of the trip included finding things to do in the vacation area and planning what to make for meals. Yes, we are one of those families that goes on vacation and cooks instead of going out to eat. Truthfully, we enjoy the time we spend cooking together! As we are also a breakfast-loving clan, we spent more time planning out breakfasts than the other two meals of the day. While Gilbert’s scones and crepes were awesome, this egg breakfast was also a big hit.
I chose this recipe to make while on vacation for a few reasons. The biggest factor was that Gilbert likes having a fried egg as part of his breakfast. When Kelly & Gilbert lived with us, any and all leftovers were fair game for Gilbert to put an egg on and have for breakfast. In fact, he ate them so often that Eric frequently remarked that Gilbert would eat an old boot if you put a fried egg on it! We went with this recipe on vacation so the rest of us would also enjoy it. We all loved it and agreed that corncakes with cheese and fresh salsa were way better with an egg than an old boot would have been!
Corncakes & Eggs
Corncakes & Eggs (adapted from diabeticlivingonline.com) Makes 6 servings, Ready In: 45 minutes
Ingredients:
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 1/4 cups buttermilk
- 8 large eggs, divided
- 2 tablespoons canola oil
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 4 green onions
- 2 1/2 cups (about 3 large) chopped tomatoes
- 1 tablespoon lemon juice
- 1/4 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
Preparation:
For the corncake batter: stir together the flour, cornmeal, baking powder, and 1/8 teaspoon salt in a medium bowl. Beat 2 eggs in a separate medium bowl. Add the buttermilk and oil to the eggs and stir to combine.
Mix the wet ingredients in one bowl and the dry in another.
Make a well in the center of the flour mixture and stir in the buttermilk mixture until it is just moistened. Fold in 1/2 cup of the cheese. Transfer the mixture to a resealable plastic bag or a pitcher.
Add half the cheese to the batter.
Salsa: thinly slice the green onions. Combine the onions with the tomatoes, lemon juice, and 1/8 teaspoon pepper in a medium bowl.
Make the salsa.
Lightly coat a nonstick skillet or griddle with cooking spray and heat it over medium heat. Snip a ½-inch hole in a bottom corner of the batter bag. Working in batches, pipe a 1-inch wide ring of batter with a 6-inch diameter onto the hot griddle for each corncake (about 1/2 cup of batter.) Quickly break an egg into each ring and sprinkle it with salt and pepper.
Pour a ring of batter and crack an egg into the middle of it.
Cook until the corncakes are bubbly on top, about 3 to 4 minutes. Turn them over and sprinkle them with some of the remaining cheese. Cook until the corncakes are golden and the yolks are the desired doneness, about 1 to 2 minutes more. Keep them warm while cooking the remaining corncakes.
Flip the cake & add more cheese.
Top the corncakes & eggs with the salsa and additional cheese, if desired, for serving.
Add the salsa & additional cheese to the corncake & egg.
Family breakfasts start our day off right! ~Linda
Corncakes & Eggs (adapted from diabeticlivingonline.com) Makes 6 servings, Ready In: 45 minutes
Ingredients:
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 1/4 cups buttermilk
- 8 large eggs, divided
- 2 tablespoons canola oil
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 4 green onions
- 2 1/2 cups (about 3 large) chopped tomatoes
- 1 tablespoon lemon juice
- 1/4 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
Preparation:
For the corncake batter: stir together the flour, cornmeal, baking powder, and 1/8 teaspoon salt in a medium bowl. Beat 2 eggs in a separate medium bowl. Add the buttermilk and oil to the eggs and stir to combine. Make a well in the center of the flour mixture and stir in the buttermilk mixture until it is just moistened. Fold in 1/2 cup of the cheese. Transfer the mixture to a resealable plastic bag or a pitcher.
Salsa: thinly slice the green onions. Combine the onions with the tomatoes, lemon juice, and 1/8 teaspoon pepper in a medium bowl.
Lightly coat a nonstick skillet or griddle with cooking spray and heat it over medium heat. Snip a ½-inch hole in a bottom corner of the batter bag. Working in batches, pipe a 1-inch wide ring of batter with a 6-inch diameter onto the hot griddle for each corncake (about 1/2 cup of batter.) Quickly break an egg into each ring and sprinkle it with salt and pepper. Cook until the corncakes are bubbly on top, about 3 to 4 minutes. Turn them over and sprinkle with some of the remaining cheese. Cook them until the corncakes are golden and the yolks are the desired doneness, about 1 to 2 minutes more. Keep them warm while cooking the remaining corncakes. Sprinkle the corncakes & eggs salsa for serving.