We’re big fans of breakfast for dinner (or B4D as we call it) at our house. Mostly because bacon and eggs are two of the best foods ever … *channels Ron Swanson*
Breakfast for dinner doesn’t need to be just dry scrambled eggs and microwaved bacon though. It’s possible to keep the meal quick but layer in some new textures and non-B4D flavors. Living in Texas, our huevos intake quadrupled and I began eating eggs mixed with just about every food imaginable. Corn, pepper (bell, jalapeno, poblano) and cheese stood out as centerfold ingredients.
So… why not mix all those things together and call it a meal? Introducing… griddle cakes!
This corn-based pancake-esque dish combines Tex-Mex flavors and the essence of breakfast for dinner: a quick throw-together meal.
If you’re looking to kick your breakfast for dinner up a notch, try this recipe with a side of bacon and topped with picante salsa, sour cream or avocado.
- 2 c. canned sweet yellow corn
- 1 c. green onion, finely chopped (about 1 bunch)
- ¾ c. shredded cheese
- 1 jalapeno, finely chopped
- 4 eggs
- 2 tbsp olive oil
- ½ c. flour
- ½ c. cornmeal
- ½ tsp salt
- Pepper to taste
For cooking: ¼ c. canola oil
In a large mixing bowl, combine: 1 c. whole corn kernels, green onion, cheese, jalapeno, eggs and olive oil. Stir well until egg is fully beaten and ingredients mixed together.
Roughly chop remaining 1 c. corn using a food processor (1-2 pulses) and combine with corn mixture.
In a separate bowl, combine: flour, cornmeal, salt and pepper.
Gradually add dry ingredients to the corn mixture, stirring with each addition thickening the batter until all ingredients are combined.
Heat a non-stick pan over medium low heat and add canola oil. Scoop griddle cake batter using a ¼ cup measuring cup into the pan. Cook 2 minutes on each side until golden brown and crispy on the edges.
Recommended (delicious) toppings: Salsa, sour cream, avocado, guacamole.
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