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Cornmeal And Ham Pancakes


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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Essence (see Bayou Blast recipe)
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted unsalted butter
  • 1 cup chopped Smithfield ham (or other cured ham)
  • Vegetable oil for frying
  • 6 eggs
  • 1 1/2 cups grated white cheddar cheese
  • Chopped parsley
  • Chopped chives
  • Unsalted butter as accompaniment
  • Cane syrup as accompaniment


Servings 6


Step 1

Preheat the oven to 200 degrees. In a large bowl, combine the cornmeal, flour, sugar, baking powder, Essence, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.

Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.

In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.

Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives. Or, serve the pancakes warm with butter and cane syrup, as desired.

This recipe yields 6 servings.

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