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Spicy Corn Cake Breakfast Stack

A savory morning stack of crispy cornmeal pancakes paired with smoky spices and a fried egg, perfect for brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Corn Cake Batter
  • 1.25 cups stone ground yellow cornmeal For best texture and flavor
  • 0.75 cups all-purpose flour Measured by spooning into the cup and leveling
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon kosher salt
  • 1 teaspoon smoked paprika Can be substituted with sweet paprika for a milder flavor
  • 1 teaspoon taco seasoning
  • to taste cayenne pepper For heat preference
  • 1 cup lowfat buttermilk Can be substituted with whole milk + lemon juice
  • 1 large egg
  • 2 tablespoons honey
  • 2 tablespoons butter For greasing the griddle
Toppings
  • as needed Sliced ham
  • as needed Bacon Crispy
  • as needed Cheese For melting
  • as needed Eggs Fried in bacon fat

Method
 

Preparation
  1. Combine cornmeal, flour, baking powder, salt, and spices in a large bowl and whisk together.
  2. In a separate bowl, whisk egg, buttermilk, and honey together, then add to dry ingredients and stir until just mixed, being careful not to over mix.
Cooking Corn Cakes
  1. Heat a griddle or skillet over medium-high heat and grease with melted butter.
  2. Drop 1/3 cup portions of batter onto the griddle and flatten with the back of a spatula to form pancakes.
  3. Cook until browned on the bottom, then flip and brown the other side.
Prepare Toppings
  1. Fry bacon separately until crispy.
  2. Assemble stacks on top of corn cakes with ham, bacon, and cheese, then broil for 2-3 minutes until warm and bubbly.
  3. In the bacon pan, add a tiny bit of butter and fry eggs.
  4. When done, place them on top of the stacks and sprinkle with extra cayenne and black pepper.
Serving
  1. Serve hot right after broiling, placing one fried egg on each stack.
  2. Add extra hot sauce or fresh herbs if desired.

Notes

Keep components separate to maintain texture during reheating. Store cooked corn cakes, bacon, and ham in separate airtight containers for up to 3 days.