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.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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: 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; protein 18g 36% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 5g; fat 15g 23% DV; saturated fat 5g 25% DV; cholesterol 202mg 67% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 629mg 25% DV.