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Cornmeal Ham Cakes Recipe

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These cakes are great for breakfast, but my husband and I also enjoy them for supper. It’s a fantastic way to use up leftover ham. —Priscilla Gilbert, Indian Harbour Beach, Florida

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Cornmeal Ham Cakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups diced fully cooked ham
PINEAPPLE MAPLE SYRUP:
1 cup diced fresh pineapple
1/4 teaspoon ground cinnamon
1 tablespoon butter
1 cup maple syrup

Directions

In a large bowl, combine the first six ingredients. Combine the eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes. Yield: 4 servings.

Nutritional Facts 1 serving (3 each) equals 623 calories, 20 g fat (10 g saturated fat), 167 mg cholesterol, 1,093 mg sodium, 95 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Cornmeal Ham Cakes in Taste of Home December/January 2006, p31

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