Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce

Course Breakfast, Brunch, Main
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Molly (Spices in My DNA)


  • 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


  1. 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.
  2. 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.

  3. 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.

  4. Serve cakes topped with a poached or fried egg, and drizzle with avocado cilantro sauce. Garnish with cilantro and hot sauce if desired!