Cornmeal Ham Cakes Recipe

5 1 1
Cornmeal Ham Cakes Recipe
Cornmeal Ham Cakes Recipe photo by Taste of Home
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Cornmeal Ham Cakes Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Cornmeal Ham Cakes in Taste of Home December/January 2006, p31

Nutritional Facts

3 each: 623 calories, 20g fat (10g saturated fat), 167mg cholesterol, 1093mg sodium, 95g carbohydrate (65g sugars, 2g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cornmeal Ham Cakes in Taste of Home December/January 2006, p31

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katlaydee3 User ID: 3741999 150516
Reviewed Feb. 12, 2014

"Delicious and different! I served breakfast for dinner with a side of bacon."

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