Corncakes & Eggs, GF
By MaryEllen
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.
See the note for a single serving tip
- 6
Ingredients
- 2/3 2/3 2/3 cup GFJules all-purpose flour
- 2/3 2/3 2/3 cup yellow cornmeal
- 2 2 2 teaspoons baking powder
- 1/8 1/8 1/8 teaspoon salt
- 1 1/4 1 1/4 1/4 cups buttermilk
- 8 8 8 large eggs, divided
- 2 2 2 tablespoons canola oil
- 1 1 1 cup shredded reduced-fat Cheddar cheese (4 oz.), divided
- 8 Natural Cheese Sharp Cheddar Shredded Cheese 8 Oz
- 4 4 4 green onions
- 1 Onions (Scallions) 1 Bunch
- 2 1/2 2 1/2 1/2 cups chopped tomatoes
- 1 Roma Tomatoes 1 Lb
- 1 1 1 tablespoon lemon juice
- 1/4 1/4 1/4 teaspoon ground pepper, divided
- 1/4 1/4 1/4 teaspoon salt, divided
Preparation
Step 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.) 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.