This is a super fast, easy, and healthy meal…AND budget friendly! Win-win-win-win! So let’s get to it! As always, easy to modify to fit your family’s tastes/needs. As it is, this recipe is vegetarian, but could have some added ground or shredded chicken for added protein.

Recipe (serves 4):

1 Can Black Beans, drained and rinsed

1/4 tsp Oregano (optional)

1 tsp Chili Powder

2/3 Cup Stone ground yellow (or white) cornmeal

2 T Whole Wheat Flour (can use all purpose)

1/4 tsp Baking Soda

Salt and Pepper

3 T Butter

1 Cup Buttermilk (I rarely have buttermilk on hand, so use 1 cup Whole Milk with 1 tablespoon vinegar or lemon juice)

5 Eggs

1/2 Cup Frozen Corn Kernels

Optional Toppings:

Queso Fresco

Tomatoes

Lettuce

Guacamole

Cilantro

Lime Juice

Salsa

Instructions:

In a small saucepan mix beans, oregano, and 1/2 teaspoon of chili powder and heat on low. While the beans are heating, mix the other 1/2 teaspoon of chili powder, cornmeal, flour, baking soda, salt and pepper, butter, milk, and one egg. I mix the batter in my blender, but if you’re mixing them by hand, you’ll want to melt the butter first. Fold in the corn. Heat a griddle on medium/high heat, and make the corn cakes as you would pancakes, until brown on each side (about 4 minutes). Keep corn cakes warm while frying the other 4 eggs to go on top of the corn cakes. Then assemble! Corn cakes on bottom, fried egg, a scoop of beans, and then any toppings you want on top! I included the list of what we put on ours, but omit or add any to fit your family’s tastes. Enjoy!