bacon, egg & avocado corn cakes


I’ve mentioned I’m a little obsessed with the breakfast recipes in Jessica Merchant’s awesome new cookbook, Seriously Delish, right? If I can put an egg on it, then I’m happy. Next up… Bacon, Egg and Avocado Corn Cakes. I managed to adapt this recipe to be gluten-free, which is really exciting for me. But honestly, there is a mistake in the recipe. And it’s my fault. I’m the editor after all.

The recipe is missing the bacon! The thing is, the recipe will be incredibly yummy without the bacon, but it’s so much better with it. So here is how it goes.


I used 1 cup Bobb’s Red Mill 1-to-1 Gluten-Free Baking Flour, which you combine with 1 cup finely ground cornmeal, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. In another bowl you combine 1 1/2 cups thawed, frozen corn (fresh is good too) with 1 diced shallot and 2 minced garlic cloves. I also cooked up about 4 strips of bacon, crumbled it, and added it to the corn mixture. Lastly you combine 2 large eggs and 1 cup low-fat milk.


In a separate bowl I halved a pint of grape tomatoes (I used less here because I didn’t need to make the whole recipe at once, and you can save the leftover batter for a day or two in the fridge), I added some scallions which aren’t called for in the recipe, and I also tossed in some extra corn.


You blend up the milk mixture, flour mixture, and bacon-corn mixture to make a batter. Heat a skillet over medium heat, and add a couple tablespoons of vegetable oil. Then scoop about 1/3 cup of batter at a time to make each corn cake. If you used gluten-free flour like me, you might need to add a little more milk to get the texture right. Cook until the cakes begin to set and are nicely browned on the buttom. If you use regular flour, they’ll bubble up a little, but mine did not. Then flip and cook for another 1 to 2 minutes.


Transfer the cooked cakes to a plate to serve. Add the tomato mixture. Of course you fry up some eggs to serve with it, because this is breakfast after all. And add some sliced avocado too. This is a really hearty breakfast and maybe a bit of work, but so worth it. And if you haven’t gotten a copy yet, Seriously Delish is in Barnes & Noble, Amazon, and everywhere now.

4 thoughts on “bacon, egg & avocado corn cakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s