Southwest Benedict with a Corn & Bacon Griddlecake

This bold version of the classic benedict explores the flavors of the American Southwest. Featuring a corn & bacon griddle cake with breakfast sausage, poblano peppers, and onions, a green chili hollandaise and smashed avocado.



Southwest Benedict Ingredients

2 eachCorn & Bacon Griddlecake (recipe below)  
Southwest Benedict IngredientsJimmy Dean® Fully Cooked Pork Sausage Patties
2 eachEgg, poached
2 teaspoonsOlive Oil
½ eachPoblano Pepper, stemmed, seeded, and sliced ¼ inch
¼ eachYellow Onion, medium, sliced ¼ inch
¼ eachYellow Onion, medium, sliced ¼ inch
1 eachHollandaise Sauce, prepared according to retail packet directions
2 ozGreen Chilies, small diced. Drained 
½ eachAvocado, peeled, pitted and fork smashed


Corn & Bacon Griddle Cake Ingredients – makes 4 cakes

½ cupJimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces
¼ cupYellow Onion, small diced
48 gAll Purpose Flour 
24 gPrecooked White Corn Flour, like Maseca or P.A.N. 
1 tablespoonCilantro, fresh chopped 
½ teaspoonBaking Powder 
¼ teaspoonSalt 
1/8 teaspoonPepper 
1/3 cupMilk 
1 eachEgg, large, beaten 
2 teaspoonsVegetable Oil 
½ cupCorn Kernels, frozen 
¼ cupPepper Jack Cheese, shredded 


  1. Make the Corn & Bacon Griddle cakes.
    a. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp, and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the dish and set it aside.
    b. While the bacon is cooking, combine the flour, cilantro, baking powder, salt, and pepper in a medium bowl. Stir in the milk, egg, and oil, just until moistened. Stir in the bacon mixture, corn, and cheese.
    c. Heat and grease a griddle or large skillet. Pour a heaping ¼-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
  2. Cook the sausage patty according to the manufacturer’s instructions.
  3. Make the Hollandaise sauce according to the manufacturer’s instructions then add the diced green chilies to it.
  4. Sauté the poblano peppers and onions in a hot sauté pan with olive oil until tender, Season with salt and pepper.
  5. Poach the eggs.
  6. Peel, pit and fork smash avocado.
  7. Assemble the benedict: Top two warm corn & bacon griddle cakes with sausage patty, sautéed poblano peppers and onions, smashed avocado, poached egg and green chili hollandaise. Garnish with reserved bacon mixture.
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