Recipe courtesy of 5 Spot

Val Verde Scramble

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 10 (3-inch) cakes
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Savory corn cake:

2 tablespoons diced roasted red peppers

2 tablespoons sliced green onions

1/4 cup diced green chiles

1 ear corn on the cob, kernels removed

1 egg

1/4 cup grated jack cheese

1 cup buttermilk

4 tablespoons melted butter, divided

1 cup cornmeal

1 cup corn flour

1 1/2 teaspoons salt


3 whole eggs

1 tablespoon roasted red peppers

1 tablespoon chopped scallions

2 tablespoons grated jack cheese

1/4 avocado, small dice

Griddled chorizo sausage, for serving


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.

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