CORN CAKES WITH POACHED EGGS
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.
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Nazirahmad Durani
[email protected]I've never made corn cakes before, but this recipe was so easy to follow. They turned out great!
Esmeralda Mendoza
[email protected]I made these corn cakes for my brunch guests and they were a huge hit! Everyone loved them.
Iilani Taylor
[email protected]These corn cakes were a bit too bland for my taste. I think I'll add some more salt and pepper next time.
AB EL
[email protected]I'm a big fan of corn cakes and these were some of the best I've ever had. They were perfectly crispy on the outside and fluffy on the inside. The poached eggs were also cooked to perfection.
md sirajul isolam
[email protected]These corn cakes were delicious! I loved the combination of the sweet corn and the savory poached eggs. I will definitely be making this recipe again.
Jani Saab
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add some more seasoning to the corn cakes and I would also try using a different type of cheese.
Jennifer Hartgrove
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really flat. They didn't look anything like the pictures.
Husnainali HUSNAINALI
[email protected]Overall, I thought this recipe was just okay. The corn cakes were good, but the poached eggs were a bit bland.
Mj W6
[email protected]I had some trouble getting the poached eggs right. I'll have to practice a few more times.
Bangla vishion
[email protected]These corn cakes were a bit too dry for my taste. I think I'll add some more milk next time.
Akajehovah Great
[email protected]I followed the recipe exactly and the corn cakes turned out perfectly. I highly recommend this recipe.
Nick Nicholas
[email protected]I added some chopped bacon to the corn cakes and they were amazing!
Easy Drawing
[email protected]I've made these corn cakes several times now and they're always a winner. They're so versatile - I've served them for breakfast, lunch, and dinner.
Manza Ramah
[email protected]These corn cakes were a hit at my brunch party! Everyone loved them.
Sk sakib
[email protected]I was hesitant to try this recipe because I'm not a big fan of corn cakes, but I'm so glad I did! These were delicious! The corn cakes were crispy on the outside and fluffy on the inside, and the poached eggs were perfectly cooked.
Wilson Ntombosola
[email protected]My family loved these corn cakes! They were so easy to make and the poached eggs were the perfect topping.