- 2 ounces dry-cured Spanish chorizo, diced
- 1 cup fresh yellow corn kernels (about 2 ears)
- 1 tablespoon diced seeded jalapeño
- 4 ounces white whole-wheat flour (about 1 cup)
- 1 teaspoon granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup low-fat buttermilk
- 9 large eggs, divided
- 2 tablespoons salted butter, melted
- Cooking spray
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons adobo sauce from canned chipotle peppers
- 1/4 teaspoon freshly ground black pepper
- Fresh cilantro leaves
- calories 249
- fat 11.9 g
- satfat 4.8 g
- monofat 4.4 g
- polyfat 1.7 g
- protein 12 g
- carbohydrate 22 g
- fiber 2 g
- cholesterol 224 mg
- iron 2 mg
- sodium 392 mg
- calcium 102 mg
- sugars 9 g
- Est. Added Sugars 7 g
How to Make It
Place chorizo, corn, and jalapeño in a medium nonstick skillet over medium-high. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Remove from heat.
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.
Preheat an electric griddle to 350°F, or heat a nonstick skillet over medium-high. Lightly grease griddle or skillet with cooking spray. Spoon about 2 1/2 tablespoons batter for each of 16 cakes onto griddle; gently spread into 3-inch rounds using back of spoon. Cook until golden brown, 2 to 3 minutes on each side. Remove from pan and keep warm, or follow freezing instructions.
Crack remaining 8 eggs on lightly greased griddle; cover, and cook 3 minutes or until whites are set and yolks are cooked to desired degree of doneness.
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.
FREEZE: Cool cooked corn cakes completely. Wrap corn cakes tightly in plastic wrap in stacks of 4 with parchment paper or plastic wrap between each cake. Place in a large ziplock plastic freezer bag; seal and freeze up to 2 months.
REHEAT: Toast frozen corn cakes in a toaster or in a toaster oven on medium until heated through, 4 to 5 minutes.