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Spanish Chorizo Corn Cakes

Photo: Caitlin Bensel
Active time 25 mins
Total time 25 mins
Yield

Serves 8 (serving size: 2 cakes, 1 egg, and about 1/2 tsp. syrup mixture)

Is there any time of day when a pancake isn’t welcome at the table? These sweet and savory cakes are a sumptuous choice for breakfast, dinner, or a quick snack on the go. Dried chorizo adds a welcomed hit of richness and spicy, smoky flavor. Supercharged with whole grains, crowned with a fried egg, and drizzled with kicky maple syrup, these cakes are as impressive as they are satiating. Keep your cakes warm and toasty by placing them in a single layer on a baking sheet in a 200°F oven for up to 30 minutes. Reheating is as easy as popping them in the toaster, making these ideal for quick weekday meals.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. REHEAT: Toast frozen corn cakes in a toaster or in a toaster oven on medium until heated through, 4 to 5 minutes.