Brunch food is one of the best things in the world. Can we all agree? There are soooo many wonderful ways to do brunch, but my favorite has to be of the savory variety. I do love pancakes and waffles, and they certainly have their time and place, but I am a savory girl all the way. Give me all the breakfast tacos, chilaquiles, huevos rancheros, Mexican inspired brunch dishes, eggs any & every way, and fries/chips, of course. Any time that I can have fries before noon is a major win in my book.
So these corn cakes. SO gosh darn delicious. I used a mixture of whole wheat pastry flour, cornmeal, sweet corn kernels, and finely diced jalapeño. There’s only two tablespoons of butter in the whole batch, which serves four people. So they’re really light and not bad for you at all! But they taste like heaven.
The sauce. Ohhhh my goodness the sauce. I want to put it on everything..and this week, I kinda have. I’ve put it on eggs, used it as salad dressing, and tossed it with shredded chicken to make a lighter chicken salad.
Avocado, lime juice, cilantro, garlic, and a touch of water create this luxuriously creamy and flavorful sauce. It would be absolutely perfect on tacos too. Or breakfast tacos!!
Make these for a fun weekend brunch and serve with some mango jalapeño margs. You’ll love life.
Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce
Ingredients
- For the CORN CAKES:
- 1 c. cornmeal
- 1/2 c. whole wheat pastry flour (can sub all-purpose)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 2 T. unsalted butter (melted and slightly cooled + extra for cooking)
- 1 T. honey
- 1 c. buttermilk
- 1 1/2 c. thawed frozen corn
- 1/4 c. finely chopped yellow onion
- 1 jalapeño, seeds and ribs removed, finely chopped
- 4 poached eggs or fried eggs (your choice!)
- hot sauce for serving
- For the SAUCE:
- 1 avocado
- 1 c. cilantro
- juice of 1 lime
- 1 small clove garlic
- 1/2 c. water
Instructions
- Make the sauce. In a food processor or blender, combine the avocado, cilantro, lime juice, and garlic, and pulse until chopped. Add the water and blend until sauce is creamy. Set aside.
In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt. Set aside. In another medium bowl, stir together the egg, butter, honey, buttermilk, corn, onion, and jalapeño. Add the dry ingredients to the wet and stir until just combined.
Heat a nonstick skillet or griddle to medium heat and add a little butter to help prevent sticking. Drop batter by the 1/4 cup on the griddle/pan and cook for 2-3 minutes per side until golden and cooked through.
- Serve cakes topped with a poached or fried egg, and drizzle with avocado cilantro sauce. Garnish with cilantro and hot sauce if desired!
corn cakes adapted from this recipe.
Imagine this bite..sweet and fluffy corn cakes with a touch of heat, runny egg, and creamy avocado sauce with a touch of bright lime and cilantro. Brunch goals.
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