These savory corn cakes are about to be your new favorite breakfast! Enjoy thick and delicious cornmeal pancakes mixed with green chiles, garlic, and cumin for incredible southwestern flavor. Top your cakes with freshly fried bacon, an egg, and sprinkles of cheese to pull it all together!
Why You’ll Love These Breakfast Corn Cakes
I get tired of the same ‘ol eggs and bacon breakfast day after day, so I have to spice it up (literally) with super filling and flavorful recipes that get me out of bed. And let me tell you, these southwestern corn cakes are incredibly motivating!
Not only are they a change of pace from your regular breakfast, they’re an absolute delight! The cornmeal pancakes are spiced perfectly and then topped with eggs, bacon, and cheese to make it a full meal. My entire family is obsessed with these corncakes!
They’re essentially savory pancakes – so you get a thick fluffy texture, but instead of sweet syrup, you have melted cheese and jammy eggs! You truly can’t go wrong with this recipe and I can’t wait to hear how you like it.
More Southwest Breakfast Recipes
If you prefer something sweet with your morning coffee, I’ve got you covered! Try our Strawberry and Cream Cheese Stuffed French Toast, Lemon Ricotta Pancakes, or Blueberry Yogurt Muffins to satisfy your sweet tooth.
Ingredients
These corn cakes are full of southwestern flavor and topped with savory goodness!
Corn Cake Ingredients
- Cornmeal
- All-purpose flour
- Baking Powder
- Seasonings: Chili powder, onion powder, garlic powder, dried oregano, cumin, salt
- Milk
- Egg
- Butter
- Honey
- Diced green chiles
As for the toppings, you’ll need some bacon, shredded sharp cheddar cheese, and eggs for poaching or frying!
How To Make Southwestern Corn Cakes
Step 1: Fry Bacon
Heat a large skillet over medium heat and fry the bacon. Drain the bacon on a paper towel and keep the skillet with grease in it set to the side.
Step 2: Heat Griddle
Heat a large griddle over medium to medium-low heat and lightly grease it.
Step 3: Mix Corn Cake Batter
While the griddle is heating up, combine the cornmeal, flour, baking powder, seasonings, and salt in a large bowl. Stir in the milk, egg, butter, honey, and green chiles until just combined. Don’t overmix the batter.
Step 4: Cook
Drop a ¼-⅓ cup of batter onto the heated griddle, and cook until you start to see bubbles on top. Flip to cook the other side until both sides are light golden brown.
Step 5: Fry Eggs
In the same pan you fried the bacon in, fry your eggs (or poach them).
Step 6: Assemble Breakfast
Stack 2 pancakes and 1-2 stripes of bacon. Sprinkle some shredded cheddar on top and then complete the meal with an egg. I also sprinkled mine with some cayenne pepper for some added heat, but that’s totally optional!
FAQs
You can store the cakes in an airtight container in the refrigerator for 2-3 days. Reheat them in the microwave or air fryer.
Yes! Start by putting them on a sheet pan and putting them in the freezer until they’re frozen through. Transfer them to a freezer bag and then store them there for up to 3 months.
They’re also known as Johnny Cakes or Hoecakes!
Variations and Substitutions
- Add herbs like chives on top!
- Make some caramelized onions to serve with them.
- Add Canadian bacon, a poached egg, and some hollandaise sauce for a twist on eggs benedict!
- For an extra southwestern touch, add salsa or beans to the top.
- Top your cakes with lobster, crab meat, or shrimp.
- Omit the chiles, swap the seasonings for cinnamon and nutmeg, and make these cakes more sweet than savory! Top the cakes with cream and berries.
- Enjoy your corn cakes alongside stew or chili in place of biscuits.
More Savory Breakfast Recipes You’ll Love
- Quiche Lorraine
- Biscuits and Gravy Casserole
- Cheesy Corned Beef Hash with Baked Eggs
- Ham and Egg Breakfast Cups
- Waffle Make Omelets
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Southwestern Corn Cakes
Ingredients
- 1 cup cornmeal
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cumin
- pinch of salt
- 3/4 cup milk
- 1 egg
- 3 tablespoons butter melted
- 1 tablespoon honey
- 1 4 oz can diced green chilies
- 10 strips of bacon
- 1 cup shredded sharp cheddar cheese
- eggs for poaching or frying
Instructions
- Heat a large skillet over medium heat and start to fry the bacon. Drain bacon on a paper towel.
- Heat a large griddle over medium to medium low heat and lightly grease.
- Meanwhile, in a large bowl combine the cornmeal, flour, baking powder, seasonings and salt. Stir in the milk, egg, butter honey and green chilies just until combined. Do not overmix!
- Drop about a 1/4-1/3 cup of batter onto the heated griddle. Cook until you start to see bubbles on top then flip to cook on the other side. Both sides should be a light golden brown.
- In the same pan you fried the bacon in, fry your eggs. Or you may poach them.
- To assemble stack 2 pancakes, 1-2 strips of bacon, some shredded cheddar and top with an egg. I also sprinkled with some cayenne pepper for some added heat.
