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Crispy corn cakes served with fried egg, avocado slices, and cherry tomatoes on a breakfast plate

Corn Cakes with Fried Egg and Avocado

These crispy corn cakes served with a fried egg and creamy avocado make a perfect breakfast or brunch. The recipe is quick, easy, and full of flavor. It’s a satisfying meal that’s ready in about 20 minutes and ideal for feeding four people.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 400
Ingredients Method

Ingredients
  

For the Corn Cakes:
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ¾ cup buttermilk or milk
  • 1 cup corn kernels fresh, frozen, or canned
  • 2 tbsp chopped green onions or parsley
  • 2 tbsp melted butter or oil plus more for cooking
For Serving:
  • 4 eggs one per person
  • 2 ripe avocados sliced
  • Salt and black pepper to taste
  • Optional: cherry tomatoes or hot sauce

Method
 

Make the Batter:
  1. In a bowl, mix cornmeal, flour, baking powder, and salt.
  2. In another bowl, whisk eggs, buttermilk, and melted butter.
  3. Combine wet and dry ingredients. Fold in corn and herbs.
Cook the Corn Cakes:
  1. Heat oil in a skillet over medium heat.
  2. Spoon batter into the pan and flatten slightly.
  3. Cook 3–4 minutes per side until golden and cooked through.
  4. Set aside and keep warm.
Fry the Eggs:
  1. In a clean pan, fry eggs to your liking (sunny-side up or over-easy).
Assemble:
  1. Serve 2–3 corn cakes per plate with 1 fried egg and avocado slices.
  2. Season with salt and pepper. Add extras if desired.