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Challenge: Reinventing Breakfast

Bacon, Cheddar, Chive Corn Cakes with Poached Egg

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Sometimes we get that elusive treat of being able to stay in bed as long as we want but then hunger calls. That’s the time to get your breakfast-in-bed on and make these luscious, savory corn cakes.

Bacon, Cheddar, Chive Corn Cakes with Poached Egg


  • ¾ cup corn meal
  • 1-¼ cup buttermilk (or 1-¼ cup milk less 1 tbsp milk, add 1 tbsp lemon juice or white vinegar & let stand 5-10 minutes before using)
  • 4 large eggs
  • 1 cup flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1-½ tsp salt
  • 1-½ tsp black pepper
  • 1-½ tsp black pepper
  • ½ cup butter
  • ¾ cup bacon, cooked & crumbled
  • 2 tbsp fresh chives, minced
  • ½ cup cheddar cheese, shredded
  • 1 tbsp white vinegar


  1. Add 1 cup boiling water to cor See how it's done here! n meal. Stir and let sit 5 minutes.
  2. Mix in buttermilk. Whisk in 2 eggs. Add flour, baking powder, baking soda, 1 tsp salt, pepper & stir.
  3. Melt 4 tbsp butter and stir in. Mix in bacon, chives, and cheese.
  4. Over medium heat, melt 1 tbsp butter on griddle. Pour on about ¼ cup batter for each pancake. When you see pin bubbles, flip for about 20 seconds and remove from heat.
  5. If you like, use a biscuit cutter to make an even stack. Plate and keep warm.
  6. To poach eggs, boil about ½ inch water in a pan. Bring to a boil and add remaining salt and vinegar. Bring heat down to simmer and slip eggs into the water. Use a spoon to keep the egg whites around each egg, and to keep them separated from each other and off the bottom of the pan. Let cook for 3 minutes and remove.
  7. Add remaining butter to the pancakes and top with egg. Season with salt & pepper as you like and enjoy!

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