Corn Cakes With Poached Eggs And Mango Salsa Recipe

Name: Corn Cakes With Poached Eggs And Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium mango, peeled and chopped; 1/2 cup salsa; 2 tablespoons minced fresh cilantro; 1 green onion, finely chopped; 4 eggs; 2/3 cup all-purpose flour; 2/3 cup cornmeal; 4 teaspoons baking powder; 1 teaspoon salt; 1/8 teaspoon pepper; 1 can (8-1/4 ounces) cream-style corn; 1/2 cup 2% milk; 1/2 cup butter, melted; 1 cup fresh or frozen corn, thawed; 4 green onions, chopped; 1/4 teaspoon cream of tartar; 1 tablespoon white vinegar; 6 eggs

Servings: persons

1 medium mango, peeled and chopped
1/2 cup salsa
2 tablespoons minced fresh cilantro
1 green onion, finely chopped
4 eggs
2/3 cup all-purpose flour
2/3 cup cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 can (8-1/4 ounces) cream-style corn
1/2 cup 2% milk
1/2 cup butter, melted
1 cup fresh or frozen corn, thawed
4 green onions, chopped
1/4 teaspoon cream of tartar
1 tablespoon white vinegar
6 eggs

1
In a small bowl, combine the mango, salsa, cilantro and onion; set aside.
2
Separate two eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
3
Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook for 2-3 minutes on each side or until golden brown.
4
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
5
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

1154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 medium mango, peeled and chopped, 1/2 cup salsa, 2 tablespoons minced fresh cilantro, 1 green onion, finely chopped, and more.

Yes, Corn Cakes With Poached Eggs And Mango Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Cakes With Poached Eggs And Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions