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Corn Cakes with Poached Eggs and Mango Salsa

Ingredients

  • 1 medium mango, peeled and chopped
  • 1/2 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, finely chopped
  • CORN CAKES:
  • 4 large eggs, room temperature
  • 2/3 cup 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 large eggs

Directions

  • 1. In a small bowl, combine the mango, salsa, cilantro and onion; set aside.
  • 2. Separate 2 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.
  • 3. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes.
  • 4. Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
  • 5. 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.

Nutrition Facts

1 each: 455 calories, 25g fat (13g saturated fat), 392mg cholesterol, 1097mg sodium, 45g carbohydrate (10g sugars, 4g fiber), 16g protein.

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