Bacon
Corn Cakes with Bacon & Eggs
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 6
Author Notes
Think of this dish as a corn-y Eggs Benedict. Savory-sweet corn-flecked pancakes create a perfect base for crispy Farmland Hickory Smoked Classic Cut Bacon and a gently poached egg. It's a hearty, special dish—perfect for when you volunteer to host brunch.
The recipe is simple and flexible. For example, if you don't have (or want to use) a blender or food processor, simply combine the corn cake ingredients in a large bowl. The cakes will be thicker and chunkier but still savory and delicious. Also, while fresh, raw kernels will yield more texture and sweetness, it’s fine to use frozen (and thawed), or even boiled or grilled corn—it’s a great way to use up leftover cobs. Finally, you can customize the corn cakes with your favorite herbs and spices, making them bold and spicy, or mildly aromatic. You can even add a sauce of choice—a Peruvian-style green sauce comes to mind.
Before poaching eggs, strain them to remove the outer layer of watery whites. While you poach, keep the cakes and bacon warm in the oven. Then assemble the stacks, topping them with hot sauce and cilantro for an impressive finish. —Shana Liebman
Test Kitchen Notes
This recipe is presented in partnership with Farmland. —The Editors
Ingredients
-
12 ounces
Farmland Hickory Smoked Classic Cut Bacon
-
For the corn cakes:
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3 cups
fresh or frozen and thawed corn kernels, divided
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3
scallions, minced
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1/4 cup
cilantro, minced
-
1 tablespoon
chopped jalapeno (optional)
-
2 teaspoons
salt
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1 teaspoon
black pepper
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1/2 teaspoon
garlic powder
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1
eggs, beaten
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1/4 cup
ricotta cheese
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1/4 cup
shredded cheddar cheese
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1 cup
all-purpose flour
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1 teaspoon
baking powder
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3 tablespoons
olive oil, divided
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For the poached eggs and to serve:
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6
eggs
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1 tablespoon
white vinegar
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salt
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hot sauce (optional)
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1/4 cup
cilantro, minced (optional)
Directions
- Make the bacon: Preheat the oven to 400℉. Place the bacon on a sheet pan and cook for 20-25 minutes, until crispy. Remove to a paper-towel-lined plate and turn the oven to 300℉.
- Make the corn cakes: In a food processor or blender, combine half the corn kernels, scallion, cilantro, jalapeno (if using), salt, pepper, garlic powder, eggs, ricotta, and cheddar cheese. Blend until smooth. Remove to a large bowl and stir in the remaining corn, flour, and baking powder. (Alternatively, you can skip the blending and combine everything in a large bowl. See note.)
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. When oil is hot, working in batches, scoop ¼-cup portions of the mixture into the pan, spacing them 1 to 2 inches apart. Gently flatten with a spatula. After 3-4 minutes, flip each cake and cook for 3-4 more minutes or until both sides are browned and the corn cake is cooked through. Remove to a paper towel-lined plate and continue cooking in batches, adding more oil to the pan as needed.
- Place corn cakes and cooked bacon on a sheet pan in the 300℉ oven to keep warm.
- Poach the eggs: Heat a medium saucepan of water over medium-high heat to a gentle boil. Add the vinegar and swirl the water with a spoon to create a vortex. Drop in the eggs, 1-2 at a time, continuing to swirl the water with a spoon. Cook for 3-4 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
- Assemble: Place one corn cake on a plate and tear a bacon slice in half to crisscross over the top. Add 1 poached egg on top. Drizzle with hot sauce and sprinkle with cilantro, if using.
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