Print Options

Back to Corn Cakes with Poached Eggs and Mango Salsa >

Include these items:

Taste of Home Logo

Corn Cakes with Poached Eggs and Mango Salsa

 Corn Cakes with Poached Eggs and Mango Salsa
6 ServingsPrep: 40 min. Cook: 5 min./batch

Ingredients

  • 1 medium mango, peeled and chopped
  • 1/2 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, finely chopped
  • CORN CAKES:
  • 4 eggs
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/2 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup fresh or frozen corn, thawed
  • 4 green onions, chopped
  • 1/4 teaspoon cream of tartar
  • POACHED EGGS:
  • 1 tablespoon white vinegar
  • 6 eggs

2 of 2

Corn Cakes with Poached Eggs and Mango Salsa (continued)

Directions

  • In a small bowl, combine the mango, salsa, cilantro and onion; set
  • aside.
  • Separate two eggs. In a large bowl, combine the flour, cornmeal,
  • baking powder, salt and pepper. In another bowl, whisk the remaining
  • eggs, egg yolks, cream-style corn, milk and butter. Stir into dry
  • ingredients just until blended. Fold in corn and onions. In a small
  • bowl, beat egg whites and cream of tartar until stiff peaks form.
  • Fold into batter.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook for 2-3
  • minutes on each side or until golden brown.
  • Meanwhile, place 2-3 in. of water in a large skillet with high sides;
  • add vinegar. Bring to a boil; reduce heat and simmer gently. Break
  • cold eggs, one at a time, into a custard cup or saucer; holding the
  • cup close to the surface of the water, slip each egg into water.
  • Cook, uncovered, until whites are completely set and yolks are still
  • soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
  • Serve with corn cakes and salsa. Yield: 6 servings.
Nutritional Facts: 3 corncakes with 1 egg and 1/4 cup salsa equals 455 calories, 25 g fat (13 g saturated fat), 392 mg cholesterol, 1,097 mg sodium, 45 g carbohydrate, 4 g fiber, 16 g protein.