SPICY CORN CAKE BREAKFAST STACK
INGREDIENTS
- 1-1/4 cups stone ground yellow cornmeal (medium grind)
- ¾ cup all-purpose flour
- 2-1/2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tsp. Key West Spice Company’s Southernmost Spice Blend
- 1 cup + 2 tablespoons buttermilk
- 1 large egg
- 2 tablespoons Heavenly Jalapeno Honey
- 2 tablespoons butter (for the griddle)
- sliced ham, bacon, cheese, and eggs
INSTRUCTIONS
- Combine cornmeal, flour, baking powder, salt, and Key West Spice Company’s Southernmost Spice Blend in large bowl. Whisk together. In separate bowl, whisk the egg, buttermilk, and Heavenly Jalapeno Honey together. Add wet ingredients to dry ingredients. Stir until just mixed—don’t over mix.
- Heat griddle or skillet over med-high heat. Grease with melted butter. Drop ⅓ cup portions of batter onto griddle. Flatten with back of spatula to form pancake. Cook until browned on bottom, flip and brown other side.
- Fry bacon. Assemble stacks on top of corn cakes with ham, bacon, and cheese. Broil for 2-3 minutes until warm and bubbly.
- In the pan where you fried the bacon (if possible), add a tiny bit of butter and fry the eggs. When they are done, place them on top of the stacks and sprinkle with extra Key West Spice Company’s Southernmost Spice Blend and black pepper!
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