Corncakes & Eggs

Corncakes & Eggs

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From: Diabetic Living Magazine, Summer 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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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

Preparation

  • Prep

  • Ready In

  1. 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.)
  2. 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.)
  3. 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.

Nutrition information

  • Serving size: 1 corncake + 6 Tbsp. salsa
  • Per serving: 325 calories; 15 g fat(5 g sat); 2 g fiber; 31 g carbohydrates; 18 g protein; 202 mg cholesterol; 5 g sugars; 629 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ medium-fat protein, 1½ starch, 1 fat, ½ vegetable

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