Categories: Sides
Ingredients
- 2 oz. dry-cured Spanish chorizo, diced
- 1 cup fresh yellow corn kernels
- 1 tbsp. diced seeded jalapeno
- 4 oz. white whole-wheat flour
- 1 tsp. granulated sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 9 large eggs, divided
- 2 tbsp. salted butter, melted
- Cooking spray
- 1/4 cup pure maple syrup
- 1 1/2 tsp. adobo sauce from canned chipotle peppers
- 1/4 tsp. black pepper
- Fresh cilantro leaves
Directions
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Place chorizo, corn and jalapeno in a medium nonstick skillet over medium-high. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Remove from heat.
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Combine flour, sugar, baking powder and baking soda in a bowl, stirring with a whisk. In a separate bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture and chorizo mixture to flour mixture, mixing until just incorporated. Gently stir in butter. Let stand 5 minutes.
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Preheat an electric griddle to 350, or heat a nonstick skillet over medium-high. Lightly grease griddle or skillet with cooking spray. Spoon about 2 1/2 tbsp. batter for each of 16 cakes onto griddle; gently spread into 3-inch rounds using back of spoon. Cook until golden brown, 2-3 minutes per side. Remove from pan and keep warm.
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Crack remaining 8 eggs on lightly greased griddle; cover, and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
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In a small bowl, whisk together maple syrup and adobo sauce. Place 2 cakes on each of 8 plates; top each serving with 1 egg. Drizzle syrup over eggs and corn cakes. Sprinkle evenly with black pepper and cilantro.