Diner Chorizo Corn Cakes with Sunny Eggs
Crisp corn cakes, smoky chorizo, and sunny eggs make a diner-style breakfast with plenty of skillet crunch.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (224 reviews)
INSPIRED BY
The recipe borrows the skillet rhythm of a classic diner breakfast and pairs crisp corn cakes with smoky sausage and soft eggs.
Story
Casey likes a breakfast that lets the skillet do most of the talking. These corn cakes get crisp around the edges, chorizo brings a little smoky kick, and the sunny eggs make the whole plate feel generous. I put lime wedges on the table because that bright squeeze wakes up every rich bite. It is a good one for a weekend brunch crowd.
By Casey
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup buttermilk
- 4 ounces fresh chorizo, casing removed
- 2 tablespoons vegetable oil
- 4 large eggs
- 2 scallions, thinly sliced
- 1/4 cup crumbled cotija
- 1 lime, cut into wedges
Instructions
- Whisk the cornmeal, flour, baking powder, and salt in a bowl, then stir in the egg and buttermilk until just combined.
- Cook the chorizo in a large nonstick skillet over medium heat for 4 to 5 minutes, breaking it into small crumbles, then transfer it to a plate.
- Wipe out the skillet, return it to medium heat, and add 1 tablespoon oil. Drop the batter into four small rounds and cook for 3 minutes per side until golden.
- Add the remaining oil to the skillet and crack in the eggs. Cover and cook for 3 to 4 minutes until the whites set and the yolks remain sunny.
- Return the chorizo to the skillet beside the corn cakes and warm for 1 minute so the edges pick up the smoky drippings.
- Top the corn cakes with chorizo, eggs, scallions, and cotija. Serve with lime wedges.
Chef Tips
- Keep the batter slightly thick so the cakes hold their shape.
- Cook the chorizo until browned before making the cakes for deeper flavor.
- Use a low heat and a lid for eggs with set whites and soft yolks.
- Swap cotija for feta if that is what is in the fridge.
Cook's Notes
- **Batter:** Stir only until the dry ingredients disappear so the cakes stay tender.
- **Chorizo:** Drain excess fat if the sausage is especially rich.
- **Eggs:** Cover the skillet to set the whites without flipping.