My husband loves these savory and sweet breakfast corn cakes so much, he does not only enjoy them at breakfast time. My husband will eat these at literally any point of the day. He is a corn eater through and through and will top these corn cakes with a lather of creamed corn. Obsessive? Yeah. But let’s just say these breakfast corn cakes are so worth it. The taste is amazing and they are ridiculously easy to make.
You are going to love the simplicity of these! Check out what our friends over at Bolthouse had to say about these:
“These savory breakfast corn cakes are hearty and flavorful… We guarantee you won’t be able to have just one.”
Yep, that is absolutely true. I always eat at least two!
Ingredients
1 ¼ cups cornmeal
¾ cup Gold Medal whole wheat or all-purpose flour
1 tablespoon baking powder
½ teaspoon fine sea salt
¾ cup 1% McArthur milk
½ cup Bolthouse FarmsⓇ Salsa Verde Avocado Dressing, plus more for serving
2 egg whites, beaten
2 green onions, thinly sliced, plus more for serving
Instructions
In a large bowl, stir together cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk to combine milk, dressing, and egg whites. Fold into cornmeal mixture. Stir in green onion.
Place a nonstick skillet over medium heat. Lightly oil or grease with non-stick cooking spray. Add 2 tablespoons batter to pan for each corn cake. Cook about 2 minutes or until bubbles begin to form on top. Flip and cook second side about 2 minutes more or until golden brown.
Serve warm drizzled with additional dressing and more green onion.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Prep these in advance and just bake them right before serving
Thanks again to Bolthouse for this amazing recipe.
