Red Pepper Corncakes with Fried Eggs

24 Apr

Chili Corncakes with Fried Eggs

I think I spoke too soon.  Or thought too many warm, summery, margarita-in-my-hand thoughts because mother nature bit me in the butt and it’s cold again. Yet again.

Being raised in San Diego I literally (literally!) didn’t own a pair of closed-toed shoes when I moved to New York for college. That is how winter and I get along.  Not very well.  I am not-so patiently waiting for the time when we can use the grill, go to farmer’s markets and flip the switch on our meals.  So I decided we would just pretend. We bought a shrink-wrapped 3-pack of corn from the supermarket and had big plans for them, some of which included something spicy and sweet and topped with a fried egg.  Oh yeah.  Is it breakfast? Is it a dinner? All I know is that it’s delicious.

Red Pepper Corncakes

Red Pepper Corncakes with Fried Eggs (makes 6 cakes)

1/8 cup white vinegar

1 Tablespoon sugar

1 Tablespoon water

½ teaspoon red pepper flakes

1 ear of fresh corn (white or yellow)

¼ red pepper, diced

¼ onion, diced

1-6to8 ounce box of cornbread mix

¼ cup milk

2 Tablespoons grapeseed oil* + additional for greasing pan & frying eggs (we used Pompeian OlivExtra Grapeseed Blend)

1 egg + 3 eggs (for frying)

pinch of cayenne pepper

In a medium frying pan, add vinegar, sugar and water and bring to a simmer

Chili Corncakes

Add onions and pepper to pan, simmer in liquid for 5 minutes

Add corn and red pepper flakes; cook for another 5 minutes; remove from heat and allow to cool to room temperature

Put cornbread mix, milk, oil, cayenne and 1 egg into a bowl; stir to combine; fold in corn/pepper mixture

Allow batter to rest for 30 minutes (very important as the vinegar will create a reaction that makes the mixture thicken)

Heat a pan on medium-low and brush with grapeseed oil

Using a ¼ cup scoop, pour batter onto pan (similar to a pancake); when edges start to harden, use a spatula to carefully flip the corncakes; cook until golden

Corncakes on the griddle

Red Pepper Corncakes

For the fried eggs, heat 1 teaspoon oil over medium heat

Crack the egg directly into pan; cook until white of egg is almost fully cooked; carefully flip the egg and cook for an additional minute for an over-easy egg (longer for more well-done)

Stack two cakes on top of each other, add the fried egg and top with hot sauce or salsa

*Grapeseed oil is used in cooking for its light flavor, higher smoke point and health benefits. 


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