Cornmeal Ham Cakes Recipe

By lewolfe50

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

Ingredients

• PINEAPPLE MAPLE SYRUP:
• 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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

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.