Categories: Sides

Ingredients

• 2 oz. dry-cured Spanish chorizo, diced
• 1 cup fresh yellow corn kernels
• 1 tbsp. diced seeded jalapeno
• 4 oz. white whole-wheat flour
• 1 tsp. granulated sugar
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 9 large eggs, divided
• 2 tbsp. salted butter, melted
• Cooking spray
• 1/4 cup pure maple syrup
• 1 1/2 tsp. adobo sauce from canned chipotle peppers
• 1/4 tsp. black pepper
• Fresh cilantro leaves

Directions

1. Place chorizo, corn and jalapeno in a medium nonstick skillet over medium-high. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Remove from heat.

2. Combine flour, sugar, baking powder and baking soda in a bowl, stirring with a whisk. In a separate bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture and chorizo mixture to flour mixture, mixing until just incorporated. Gently stir in butter. Let stand 5 minutes.

3. Preheat an electric griddle to 350, or heat a nonstick skillet over medium-high. Lightly grease griddle or skillet with cooking spray. Spoon about 2 1/2 tbsp. batter for each of 16 cakes onto griddle; gently spread into 3-inch rounds using back of spoon. Cook until golden brown, 2-3 minutes per side. Remove from pan and keep warm.

4. Crack remaining 8 eggs on lightly greased griddle; cover, and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.

5. In a small bowl, whisk together maple syrup and adobo sauce. Place 2 cakes on each of 8 plates; top each serving with 1 egg. Drizzle syrup over eggs and corn cakes. Sprinkle evenly with black pepper and cilantro.

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