Gluten Free Corn Cakes with Poached Eggs

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3.0 from 1 reviews
Gluten Free Corn Cakes with Poached Eggs
Prep time
Cook time
Total time
Gluten Free Corn Cakes with Poached Eggs
Recipe type: Breakfast
Serves: 4
  • 1 large ripe tomatoes, diced
  • ¼ red onion, finely diced
  • ¼ cup, cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon lemon juice
  • salt and pepper
  • 2 cups whole milk
  • 2 cupsMaseca Instant Corn Masa Flour (this is gluten free)
  • 3 tablespoon unsalted butter, sliced
  • 1 teaspoon kosher salt
  • 2 teaspoon sugar
  • 2 tablespoons olive oil
  • ⅓ cup feta cheese, plus more for garnish
  • 8 large eggs
  • 1 tablespoon vinegar
  • 1 avocado, chopped, for garnish
  1. Make the salsa
  2. In a bowl combine tomatoes, jalapeno, onion, cilantro, lemon juice and season with salt and pepper.
  3. Make the corn cakes.
  4. Warm milk and butter in a small sauce pan over low heat just until the butter melts.
  5. in a large bowl combine corn flour, 1 teaspoon salt, cheese and sugar.
  6. Stir in milk mixture to make a soft dough.
  7. Scoop dough into 8 portions (about ¼ cup)
  8. Place on a parchment lined baking sheet.
  9. Cover with another sheet of parchment, press the top with spatula to flatten.
  10. Heat 1 tablespoon olive oil in a large non stick skillet over medium heat.
  11. Fry corn cakes in batches until crisp and golden about 3½ minutes. Flip to cook the other side.
  12. Poach the eggs.
  13. Bring a nonstick pan with water into a simmer over medium low heat.
  14. Add vinegar, drop eggs maybe a couple at a time and cook for 3½ minutes.
  15. Scoop with a slotted spoon into a paper towel.
  16. Divide corn cakes into 4 plates, top with poached eggs, salsa and feta cheese.
  17. Add sliced avocados on the side for garnish.


  1. I must say this recipe is a complicated one. Hard to make the corn cakes.