Savory Cornmeal Breakfast Cakes with Soft Eggs & Heirloom Tomato Jam

Cornmeal breakfast cakes echo the humble johnnycakes of early American tables, reimagined as a savory weekend plate. Fresh corn kernels brighten the buttermilk batter, while soft eggs and a quick heirloom tomato jam finish each golden cake.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 465 cal
• 20g protein
• 52g carbs
• 21g fat
• 6g fiber

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Ingredients

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp sugar
• 6 total (2 for batter, 4 for frying) large eggs
• 1 1/4 cups buttermilk
• 1 cup fresh sweet corn kernels
• 4 tbsp, melted plus more for cooking unsalted butter
• 1 lb, diced heirloom tomatoes
• 1 small, minced shallot
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. 1Make the quick tomato jam first: heat olive oil in a small saucepan over medium heat. Add the minced shallot and cook until soft, 2 minutes. Stir in the diced heirloom tomatoes, brown sugar, vinegar, thyme, and salt. Simmer, stirring often, until thick and jammy, 12 to 15 minutes. Set aside off heat.
2. 2In a large bowl whisk together the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl beat two of the eggs with the buttermilk and melted butter until smooth.
3. 3Pour the wet ingredients into the dry and stir just until combined—a few lumps are fine. Fold in the fresh corn kernels. Let the batter rest 5 minutes so the cornmeal hydrates and thickens slightly.
4. 4Heat a large griddle or 12-inch nonstick skillet over medium heat and brush lightly with butter. Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form on the surface and the bottoms are deep golden, 3 to 4 minutes. Flip and cook the second side until cooked through and crisp-edged, another 2 to 3 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 into the pan and cook sunny-side up or over-easy until the whites are set but yolks remain runny, about 3 minutes. Season lightly with salt and pepper.
6. 6Plate two warm cornmeal cakes per person. Spoon a generous dollop of the warm heirloom tomato jam over the cakes, top each serving with a soft egg, and finish with chopped chives and cracked black pepper.
7. 7Serve immediately so the runny yolk can mingle with the jam and cakes. Extra jam keeps in the fridge for up to five days and is excellent on toast later in the week.