Sweet or savory? It’s been the fundamental brunch dilemma since the beginning of brunching time. It’s a critical decision that can make or break your meal, and let’s be real—if you’re like me and take your brunch really, really seriously–sometimes your entire day.
Here’s the thing: in my opinion, I don’t think most brunch places really do us any favors here. In general, the brunch options are lots of really awesome-sounding sweet things and also lots of really delicious-sounding savory things, but then an utter laziness when it comes to those who want a little of both. Options are boring and unimaginative, “combo plates” that consist of 2 plain pancakes and 2 plain scrambled eggs with 2 plain links of bacon or sausage. Bo-ring! Why can no one offer me half of a sausage and breakfast potato scramble and half an order of banana walnut French toast? Apparently, sweet and savory creativity is too much to ask.
That’s why serious brunchers know the best place to brunch is in your own home, where you can whip up things like these cheesy jalapeño bacon corn cakes and pour real maple syrup all over them and it’s the best sweet and savory thing ever and in one bite you know that you will never pay 10 bucks for a combo plate of rubbery scrambled eggs and boring-ass pancakes and cold bacon at the local diner ever, ever again. Phew.
(I will not apologize for the above paragraph. These are run-on-sentence-good.)
But seriously – these cheesy jalapeño bacon corn cakes are my dream brunch food. They’re incredibly flavorful, hearty, sweet, smoky, and spicy at the same time. Let’s break down the cakes themselves. These are like a heartier version of pancakes, loaded up with coarse-ground cornmeal, chopped-up corn, jalapeños, sweet onion, bacon, and some Monterey jack. They’re cooked up on the stovetop with copious amounts of butter before being topped with more bacon and a serious drizzle of real maple syrup (splurge on the good stuff, people – no fake sugary plastic packets here!). You could definitely go the all-savory route here as well, forgoing the maple syrup for a dose of Sriracha and a fried egg on top. Hmm, I think I just came up with my brunch for next weekend…
Do yourself a brunching favor and DIY with these incredible corn cakes. Added bonuses for home brunching: no lines, no judge-y stares when you drink one too many mimosas, and a couch literally 3 feet away for post-brunch nap/coma. You’re welcome.
- 1 cup coarse-ground cornmeal (you could also use stone-ground, I just prefer a heartier cake)
- ½ cup all-purpose flour
- 1 tsp. salt
- ¾ tsp. baking soda
- ½ tsp. black pepper
- 2 tsp. sugar
- 2 tbsp. unsalted butter, melted and allowed to cool for 10-15 minutes, plus 1-2 tbsp. for cooking the pancakes
- 1 egg
- 1 cup buttermilk
- 1 cup thawed frozen corn, chopped coarsely (I imagine fresh corn would work here too)
- ¼ cup finely chopped sweet onion
- 2 slices bacon, cooked and chopped
- 1 jalapeño pepper, seeded and minced
- 1 cup grated Monterey Jack cheese
- In a medium-sized bowl, whisk together the dry ingredients (cornmeal, flour, salt, baking soda, black pepper, and sugar). In a separate large bowl, whisk together the melted and cooled butter, the egg, and the buttermilk. Once combined, stir in the corn, onion, bacon, jalapeño, and the Monterey Jack. Next, add the dry ingredient mixture and mix until just combined.
- Preheat your oven to its lowest setting (mine is 200°F, but I’ve also worked with ovens that have a “Keep warm” setting) and put a baking sheet in there to keep the pancakes warm while you cook the rest in batches.
- Heat a griddle or non-stick skillet over medium heat. Melt 1 tbsp. of butter and, working in batches, drop the batter by ¼-cup increments onto the griddle/skillet. Press them out a little bit so that they are about 4 inches in diameter. Cook the cakes for a few minutes on each side, until golden brown. As they are done, transfer to the baking sheet in the oven. Add an additional tbsp. of butter about halfway through cooking, or when your skillet starts to look dry. Continue to cook until all the pancakes are done.
- Serve immediately, with maple syrup and bacon (for a sweet and savory version) or with your favorite hot sauce and a fried egg on top (for a total savory version). Don’t forget the mimosas!
- As always, wear rubber gloves when chopping the jalapeño and wash your hands after, being careful not to touch your eyes.
Looking for more DIY brunch ideas?
Bacon, Onion, and Ricotta Frittata
Carrot Cake Pancakes with Whipped Cream Cheese Topping
Looks so yummy, will definitely have to try 🙂
Thanks Anita! They are DANGEROUSLY good! 😀