Nutrition per serving may change if servings are adjusted.
⅔ cup all-purpose flour
⅔ cup yellow cornmeal
2 teaspoons baking powder
⅛ teaspoon salt
1¼ cups buttermilk
8 large eggs, divided
2 tablespoons canola oil
1 cup shredded reduced-fat Cheddar cheese (4 oz.), divided
4 green onions
2½ cups chopped tomatoes
1 tablespoon lemon juice
¼ teaspoon ground pepper, divided
¼ teaspoon salt, divided
To prepare the corncake batter: stir flour, cornmeal, baking powder, and ⅛ 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 ½ 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 ⅛ 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 ½-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 ¼ tsp. salt and ⅛ tsp. pepper. Cook until the corncakes are bubbly on top, 3 to 4 minutes. Turn them over and sprinkle with some of the remaining ½ 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.