Kefir Corn Cakes with Fried Eggs
Yields 12-14 cakes
Servings 6
Ingredients
Kefir corn cakes
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup plain Lifeway Kefir
- 1 large egg
- 1 tablespoon oil
- 2 cups corn kernels
- ½ anaheim pepper chopped
- ½ jalapeno seeded and chopped
- ¼ cup scallions chopped
- ¼ cup cilantro chopped
- 1 teaspoon chili powder
- ½ cup shredded gouda cheese
- oil for pan frying
Chipotle lime crema
- ½ cup sour cream
- ¼ cup cilantro chopped
- 1 tablespoon canned chipotle adobo juice
- 1 tablespoon lime juice
- salt and pepper
Remaining ingredients
- 6 fried eggs
- 2 tablespoons cilantro for garnish
- 2 tablespoons fried shallots for garnish
- Maldon salt
- freshly cracked black pepper
Instructions
- Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl. Whisk together kefir with egg and add to dry mixture. Set aside.
- Heat 1 tablespoon oil in a large saute pan over medium heat. Add corn, anaheim pepper, and jalapeno, and saute until softened, about 5-6 minutes. Remove from heat and stir in chopped scallions, cilantro, and 1 teaspoon chili powder. Let cool slightly.
- Meanwhile, make chipotle lime crema. Combine sour cream with cilantro, chipotle adobo juice, and lime juice. Season with salt and pepper and set aside.
- Add cooled vegetable mixture to cornmeal batter and stir until combined. Add shredded gouda and stir until combined.
- Heat 2 tablespoons oil in a large saute pan over medium heat. Scoop ¼ cup batter per corn cake onto pan. Cook until golden brown, flip and cook until browned on the other side. Repeat with the remaining batter.
- Transfer kefir corn cakes to a serving plate and place a dollop of chipotle lime crema on top. Top with fried eggs, cilantro, and fried shallots. Sprinkle with maldon salt and freshly cracked black pepper. Serve immediately.