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Spicy Corn Cake Breakfast Stack

A delicious and structured breakfast stack featuring crispy corn cakes layered with savory ingredients, providing a stable texture and balanced flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Corn Cake Base
  • 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
  • to taste cayenne
  • 1 cup + 2 tablespoons lowfat buttermilk
  • 1 large egg
  • 2 tablespoons honey (or sugar)
  • 2 tablespoons butter (for the griddle)
For Assembly
  • sliced ham
  • 2-4 slices bacon
  • to taste cheese
  • 2-4 eggs for frying

Method
 

Preparation
  1. Combine cornmeal, flour, baking powder, salt, and spices in a large bowl and whisk together.
  2. In a separate bowl, whisk the egg, buttermilk, and honey together.
  3. Add wet ingredients to dry ingredients and stir until just mixed.
Cooking
  1. Heat griddle or skillet over medium-high heat and grease with melted butter.
  2. Drop 1/3 cup portions of batter onto griddle, flatten with a spatula, and cook until browned on the bottom before flipping to brown the other side.
  3. Fry bacon, then assemble stacks on top of corn cakes with ham, bacon, and cheese, and broil for 2-3 minutes until warm and bubbly.
  4. In the same pan, add butter to fry eggs and place them on top of the stacks, sprinkling with extra cayenne and black pepper before serving.

Notes

Store leftovers in sealed containers to preserve texture. Adjust the seasoning in small steps and retaste before serving. Serve in a manner that showcases the stack's structure.