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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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
  • 1 cup diced fresh pineapple
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 cup maple syrup


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

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