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1
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.
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2
Combine well.
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3
Mix together the cornmeal, corn flour, and salt.
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4
Slowly stir the dry ingredients into the wet, be careful to not to overmix.
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5
Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter.
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6
Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes.
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7
When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.
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8
For the scramble:
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9
Lightly whisk the eggs.
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10
Heat up a nonstick pan, add the eggs and scramble lightly.
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11
When the eggs are about almost done, add the remaining ingredients.
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12
To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
