This easy stack mixes spicy corn cakes with ham, bacon, cheese, and fried eggs. It cooks fast and feeds a few people. If you like simple bake-and-serve ideas, try this 3-ingredient cake mix cookies recipe for another quick treat.
why make this recipe
You should make this recipe because it is warm, spicy, and filling. It uses cornmeal for a bright corn taste. You can make the cakes ahead and finish the stacks fast in the morning.
how to make Spicy Corn Cake Breakfast Stack
Ingredients :
- 1 1/4 cups stone ground yellow cornmeal
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon taco seasoning
- Cayenne pepper to taste
- 1 cup plus 2 tablespoons lowfat buttermilk
- 1 large egg
- 2 tablespoons honey
- 2 tablespoons butter (for the griddle)
- Sliced ham
- Bacon
- Cheese
- Eggs
Directions :
- Combine cornmeal, flour, baking powder, salt, and spices in a large bowl and whisk together.
- In a separate bowl, whisk the egg, buttermilk, and honey together, then add to dry ingredients and stir until just mixed, being careful not to over mix.
- Heat a griddle or skillet over medium-high heat and grease with melted butter.
- Drop 1/3 cup portions of batter onto the griddle and flatten with the back of a spatula to form pancakes.
- Cook until browned on the bottom, then flip and brown the other side.
- Fry bacon separately.
- Assemble stacks on top of corn cakes with ham, bacon, and cheese, then broil for 2-3 minutes until warm and bubbly.
- In the pan where you fried the bacon, add a tiny bit of butter and fry the eggs. When done, place them on top of the stacks and sprinkle with extra cayenne and black pepper.
how to serve Spicy Corn Cake Breakfast Stack
Serve hot right after broiling. Place one fried egg on each stack. Add extra hot sauce or fresh herbs if you like.
how to store Spicy Corn Cake Breakfast Stack
Store leftover corn cakes, ham, and bacon in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or toaster oven until warm. Do not store stacked with fried eggs; keep eggs separate and add when serving.
tips to make Spicy Corn Cake Breakfast Stack
– Do not over mix the batter to keep cakes tender.
– Use a 1/3 cup measure for even cake size.
– Keep cooked cakes warm on a low oven setting while you finish the stacks.
– Use thick-cut bacon for more flavor.
variation (if any)
You can swap ham for sliced turkey or a spicy sausage patty. Use cheddar, pepper jack, or a melty cheese of your choice. Make it vegetarian by skipping meat and adding grilled peppers.
FAQs
Q: Can I make the corn cakes ahead?
Yes. Cook and cool them, then store in the fridge for up to 3 days. Reheat before assembling.
Q: Can I use regular milk instead of buttermilk?
Yes. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes to make a buttermilk substitute.
Q: How spicy is this dish?
Spice level depends on your cayenne and the taco seasoning. Start small and add more if you like heat.
Conclusion
For a full guide and another take on this dish, see the Spicy Corn Cake Breakfast Stack recipe on Pinch of Yum.