Recipe courtesy of 5 Spot
Val Verde Scramble
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 10 (3-inch) cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 250
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 266 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 10 (3-inch) cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 250
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 266 mg
Ingredients
Savory corn cake:
Scramble:
Directions
- For the savory corn cake:
- In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix.
- Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.
- For the scramble:
- Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients.
- To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.
