Ham and Cornmeal Cakes

Our Easter holiday is pretty typical. It always includes a ham, rolls, some sort of green beans and potatoes. It’s low key and traditional. Any sort of deviation from the norm is cause for outcries from the family. We stick to the norm on holidays–period.

ham and cornmeal

However, the meals I serve after the holidays can be deviated without too much complaint. They love a good ham sandwich on the leftover rolls, and ham bone soup. We always have that because I can hear in my head my eighty something year old neighbor and dear friend who lived on a ranch talking about letting it go to waste. “The BEST part of the ham…just…wasted!!” So we make it into soup.

But what to do after those meals?

ham and cornmeal

Make some breakfast for dinner! These ham and cornmeal cakes are absolutely delicious and taste great with hot maple syrup. Actually, hot maple syrup is an absolute must for these pancakes because they compliment the flavors of the ham and cornmeal.

Grab your fork and dig in. It’s time for breakfast for dinner! (oh, and it’s a fabulous freezer meal recipe too. Check the recipe notes).

Ham and Cornmeal Cakes

Ingredients

  • 1 cup white whole wheat flour
  • 1 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 (can substitute non fat plain greek yogurt)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups very small diced, fully cooked ham

Instructions

  1. Optional Step: Place diced ham in food processor and pulse grind several times until ham is very thinly diced.
  2. In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the eggs, buttermilk, butter, and vanilla.
  4. Stir the entire mixture with a spoon until combined. Batter will be lumpy. Fold in the ham and continuing stirring until incorporated.
  5. Heat griddle to medium heat. Pour 1/4 cup of batter onto the griddle, giving batter 3 inches of space to spread. Flip pancakes when bubbly in the center and edges are baked. Cook an additional 1-2 minutes on the other side before removing from heat.
  6. Place the pancakes in a warm oven to stay warm until served. Serve with hot maple syrup.
  7. To Freeze: Remove pancakes from griddle and allow to cool. Place the pancakes in one layer on a baking sheet, then into the freezer for approximately 15-20 minutes to "flash freeze." Remove from oven and place in a gallon sized freezer. Freeze. To serve: remove from freezer and allow to thaw. Place in toaster or microwave to heat.
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Comments

  1. These look delicious! So glad I found them through a link party. Pinning :)
    Jillian-News Anchor To Homemaker recently posted…Make Ahead French Toast Casserole Breakfast RecipeMy Profile

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