Chili-Crisp Cornmeal Griddle Cakes with Soft Eggs & Tomato Jam

Southern kitchens have long loved cornmeal griddle cakes, kin to classic hoecakes. These fold sweet corn into a buttermilk batter, then top the golden cakes with chili crisp, soft eggs, and bright tomato jam.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 19g protein
• 52g carbs
• 23g fat

Every recipe here is free to read.

Ingredients

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cups buttermilk
• 6 (2 for batter, 4 for frying) large eggs
• 1 cup fresh sweet corn kernels
• 3 tbsp, melted plus more for pan unsalted butter
• 3 medium, chopped heirloom tomatoes
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 3 tbsp chili crisp
• 1 tsp leaves fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2, sliced scallions

Instructions

1. 1Make a quick tomato jam: combine chopped heirloom tomatoes, brown sugar, apple cider vinegar, thyme, and salt in a small saucepan. Simmer over medium heat, stirring often, until thick and jammy with most liquid evaporated, 12 to 15 minutes. Keep warm.
2. 2In a large bowl whisk cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk buttermilk, two eggs, and melted butter until smooth.
3. 3Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine. Fold in the fresh sweet corn kernels and half the scallions. Let the batter rest 5 minutes so the cornmeal hydrates.
4. 4Heat a large cast-iron griddle or skillet over medium heat and brush with butter. Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form on top and the undersides are deep golden, 2 to 3 minutes, then flip and cook the second side until cooked through, another 2 minutes. Keep finished cakes warm in a 200°F oven.
5. 5In the same skillet melt a little more butter over medium heat. Crack the remaining four eggs and cook sunny-side up or over-easy until the whites are set but yolks stay runny, about 3 minutes; season with salt and pepper.
6. 6Plate two warm cornmeal griddle cakes per person. Spoon a generous ribbon of warm tomato jam over the cakes.
7. 7Top each serving with a soft egg, then drizzle chili crisp over the egg and cakes so the oil and crunchy bits cascade down.
8. 8Finish with remaining scallions and an extra grind of black pepper. Serve at once while the cakes are crisp-edged and the yolks can mingle with the jam and chili crisp.