Corn Cakes with Poached Eggs
"These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia..."
INGREDIENTS
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SALSA:
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3 plum tomatoes, seeded and coarsely chopped
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1/4 cup finely chopped sweet onion
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1/4 cup chopped sweet red pepper
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1/4 cup chopped green pepper
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1 tablespoon minced fresh cilantro
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1 tablespoon lime juice
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1-1/2 teaspoons honey
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1/2 teaspoon salt
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1/8 to 1/4 teaspoon cayenne pepper
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1/8 teaspoon pepper
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CORN CAKES:
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1 can (14-3/4 ounces) cream-style corn
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1 package (6-1/2 ounces) corn bread/muffin mix
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1/2 cup water
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EGGS:
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1 tablespoon white vinegar
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4 large Nellie’s Free Range Eggs
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