Hey there, my friend 👋. If you love a hearty breakfast that packs a little kick, you are going to love this spicy corn cake breakfast stack. These corn cakes are crispy on the outside, soft inside, and stacked with eggs, creamy avocado, and a little spice to wake up your taste buds.
And the best part? You can put this together in less than 30 minutes! Let me show you how.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Knife
- Cutting board
Important Info
- Servings: 4 stacks (each with 2 corn cakes)
- Estimated Cost: You can make this for about $10, depending on your ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: 380 calories
- Cook Method: Stovetop
- Season: All-year round
- Courses: Breakfast, Brunch
- Cuisine: American, Mexican-inspired
- Diets: Vegetarian
How to Make Spicy Corn Cake Breakfast Stack
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes (adjust for spice level)
- ½ teaspoon smoked paprika
- ¾ cup buttermilk
- 1 egg
- 1 tablespoon honey
- 1 tablespoon melted butter
- ½ cup corn kernels (fresh or frozen)
- 1 small jalapeño, finely chopped
- 2 tablespoons chopped green onions
- 1 tablespoon oil (for frying)
- 2 avocados, sliced
- 4 eggs, fried or scrambled
- Hot sauce (for serving, optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Buttermilk | ¾ cup milk + 1 teaspoon vinegar |
| All-purpose flour | Whole wheat flour |
| Honey | Maple syrup |
| Jalapeño | Red chili flakes |
| Butter | Olive oil |
| Corn kernels | Chopped bell peppers |
Instructions
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, chili flakes, and smoked paprika.
- In another bowl, whisk the buttermilk, egg, honey, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn kernels, jalapeño, and green onions. Let the batter sit for 5 minutes.
- Heat oil in a frying pan over medium heat. Scoop about ¼ cup of batter for each corn cake and spread it slightly.
- Cook for about 2 minutes on each side or until golden brown. Transfer to a plate and repeat with the rest of the batter.
- While the corn cakes are cooking, fry or scramble the eggs to your preference.
- To assemble, place one corn cake on a plate, top with avocado slices, then an egg, and another corn cake.
- Drizzle with hot sauce if you like, and serve immediately.
Helpful Tips
- If the batter looks too thick, add a tablespoon of buttermilk at a time to loosen it.
- For extra crunch, cook the corn cakes a little longer on low heat.
- Want more spice? Add a dash of cayenne pepper or extra chili flakes.
- To keep the corn cakes warm while cooking the rest, place them on a baking tray in an oven set to 200°F.
- These stack well, but you can also serve them open-faced if you prefer.
What to Serve with Spicy Corn Cake Breakfast Stack
This breakfast stack is already packed with flavors, but you can serve it with:
- A side of crispy bacon
- Fresh salsa or pico de gallo
- A dollop of sour cream
- A simple green salad
How Do You Serve the Recipe?
I find that a wide plate works best so you can stack the layers properly without them tipping over. A drizzle of hot sauce or a sprinkle of fresh herbs adds a nice finishing touch.
Where Do You Serve This Recipe the Most?
This recipe is great for:
- Weekend brunch – Perfect when you want something special but easy to make.
- Holiday mornings – Great for Christmas or Thanksgiving breakfast with the family.
- Meal prep – You can make the corn cakes ahead and reheat them when ready to eat.
Storage
Short-Term Storage (Room Temperature)
- Keep the cooked corn cakes on a plate covered with a clean kitchen towel.
- Eat within 4 hours for the best taste.
Refrigeration
- Store leftover corn cakes in an airtight container.
- They stay fresh for up to 3 days.
- Reheat in a pan over low heat or in a toaster oven for crispiness.
Freezing
- Let the corn cakes cool completely.
- Place them in a single layer in a freezer-safe bag, separating layers with parchment paper.
- Freeze for up to 2 months.
- Reheat from frozen in a dry pan over medium heat.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, but it’s best to cook the corn cakes fresh. If you must, keep the batter in the fridge for up to 12 hours and stir before using.
Can I use canned corn instead of fresh or frozen?
Yes, just make sure to drain and pat it dry before adding it to the batter.
Can I make this gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
Can I add cheese to the batter?
Absolutely! A handful of shredded cheddar or pepper jack cheese will add a nice touch.
How spicy is this dish?
It has a mild kick, but you can adjust the heat by using more or less chili flakes and jalapeño.