These savory cornmeal pancakes are piped into a ring, allowing you to crack an egg in the center and fry up a hot breakfast all at once. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • To prepare the corncake batter: stir flour, cornmeal, baking powder, and 1/8 tsp. salt in a medium bowl. Beat 2 eggs in a small bowl. Add buttermilk and oil and stir to combine. Make a well in the center of the flour mixture and stir in the buttermilk mixture just until moistened. Fold in 1/2 cup cheese. Transfer to a sturdy sealable plastic bag. (For single servings, see Tips.)

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  • To prepare the salsa: thinly slice green onions, separating white and green parts. Combine the onion whites, tomatoes, lemon juice, and 1/8 tsp. pepper in a medium bowl. (Refrigerate the batter, salsa, and onion greens for up to 3 days.)

  • To serve, lightly coat a nonstick griddle with cooking spray and heat over medium heat. Snip a 1/2-inch hole in a bottom corner of the batter bag. Working in batches, pipe a 6-inch ring of batter onto the hot griddle for each corncake. Quickly break an egg into each ring and sprinkle with some of the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook until the corncakes are bubbly on top, 3 to 4 minutes. Turn them over and sprinkle with some of the remaining 1/2 cup cheese. Cook until the corncakes are golden and the yolks are the desired doneness, 1 to 2 minutes more. Keep warm while cooking the remaining corncakes. Sprinkle with the onion greens and serve with the salsa.

Tips

Tips: To prepare one pancake at a time, divide the batter among 6 small, sturdy sealable plastic bags before refrigerating. Use one bag of batter and one egg and cook as directed in Step 3. Top with 1 Tbsp. onion greens and 6 Tbsp. salsa.

Nutrition Facts

325 calories; 15 g total fat; 202 mg cholesterol; 629 mg sodium. 31 g carbohydrates; 18 g protein; Full Nutrition