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Cornmeal Ham Cakes

 Cornmeal Ham Cakes
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
4 ServingsPrep/Total Time: 30 min.

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 Eggland's Best 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

2 of 2

Cornmeal Ham Cakes (continued)

Directions (continued)

  • 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.