Best 7 Cornmeal Ham Cakes Recipes

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Cornmeal ham cakes are a traditional Southern dish that is enjoyed by people of all ages. These savory cakes are made with cornmeal, cooked ham, and a variety of seasonings. They can be served as an appetizer, main course, or side dish. Cornmeal ham cakes are a delicious and easy-to-make dish that is perfect for any occasion.

Here are our top 7 tried and tested recipes!

CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY



Corncakes with Country Ham Scramble and Red-Eye Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

3/4 cup self-rising flour
1/2 cup stone-ground yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup chicken stock
3 ounces buttermilk
3 tablespoons melted butter
1 large egg plus 2 yolks
Canola oil, to coat the griddle
1 tablespoon butter, plus 2 tablespoons ice-cold butter, cut into chunks
1 pound country ham, thick slices cut into 1-inch pieces
1 cup coffee
1/2 cup chicken stock
2 tablespoons brown sugar
8 large eggs
2 tablespoons cream
1/2 cup grated Cheddar
2 green onions, tops only, thinly sliced

Steps:

  • For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
  • Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
  • For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
  • For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
  • To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.

CORNMEAL PANCAKES



Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

HAM AND CORN BAKE - EASY AND YUMMY!



Ham and Corn Bake - Easy and Yummy! image

A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.

Provided by RACERWIDOW

Categories     Main Dish Recipes     Pork     Ham

Time 1h20m

Yield 4

Number Of Ingredients 12

2 cups cubed cooked ham
1 (11 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of asparagus soup
3 eggs, beaten
2 tablespoons prepared yellow mustard
2 tablespoons butter
¾ cup chopped onion
¾ cup chopped celery, with leaves
2 tablespoons garlic salt
½ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
  • In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
  • Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 611.9 calories, Carbohydrate 35.7 g, Cholesterol 228.3 mg, Fat 38.4 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 17.1 g, Sodium 5026.5 mg, Sugar 7.2 g

CORNMEAL "HAMCAKES" WITH PINEAPPLE MAPLE SYRUP



Cornmeal

Make and share this Cornmeal "hamcakes" With Pineapple Maple Syrup recipe from Food.com.

Provided by YungB

Categories     Breakfast

Time 20m

Yield 12 cakes, 4 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter, divided
1 cup ham, cubed
1 cup fresh pineapple, chopped
1/4 teaspoon ground cinnamon
1 cup pure maple syrup
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1 cup buttermilk
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped (optional)

Steps:

  • Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
  • Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
  • Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
  • Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
  • Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
  • Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
  • Serve with pineapple syrup and optional toasted pecans.

Nutrition Facts : Calories 608.8, Fat 20.3, SaturatedFat 11, Cholesterol 164.6, Sodium 808.1, Carbohydrate 92.4, Fiber 2.2, Sugar 61.2, Protein 16.2

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY SUMAC CAKE



Strawberry Sumac Cake image

In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.

Provided by Nicole Taylor

Categories     cakes, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup chopped hulled strawberries (1-inch pieces), plus 1 cup strawberries, halved
1 teaspoon ground sumac
1 teaspoon granulated sugar
½ teaspoon almond extract
1 cup/240 milliliters plus 1 tablespoon olive oil
2 cups/256 grams all-purpose flour
1 cup/152 grams stone-ground yellow cornmeal
½ teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon baking soda
½ teaspoon baking powder
3 large eggs
1 cup/200 grams plus 2 tablespoons/25 grams granulated sugar
½ cup/120 milliliters half-and-half
¼ teaspoon ground sumac

Steps:

  • Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
  • Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
  • In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
  • Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
  • Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
  • In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
  • Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).

CORNMEAL HAM CAKES



Cornmeal Ham Cakes image

Make and share this Cornmeal Ham Cakes recipe from Food.com.

Provided by Courtly

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup flour
1/2 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 eggs
1 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups diced cooked ham
1 cup diced fresh pineapple
1/4 teaspoon ground cinnamon
1 tablespoon butter
1 cup maple syrup

Steps:

  • In large bowl, combine first 6 ingredients.
  • Combine 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 : Calories 670.1, Fat 24.4, SaturatedFat 11.8, Cholesterol 186.3, Sodium 421.6, Carbohydrate 92.4, Fiber 2.2, Sugar 61.2, Protein 21.9

Tips:

  • Choose the right type of cornmeal. Stone-ground cornmeal will give your ham cakes a more rustic texture, while finely-ground cornmeal will produce a smoother texture.
  • Don't overmix the batter. Overmixing will make the ham cakes tough. Mix just until the ingredients are combined.
  • Let the batter rest before cooking. This will help the cornmeal to absorb the liquid and produce a more tender ham cake.
  • Cook the ham cakes over medium heat. This will help to prevent them from burning.
  • Serve the ham cakes immediately. They are best when served hot and fresh.

Conclusion:

Cornmeal ham cakes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them plain or with your favorite toppings, cornmeal ham cakes are sure to be a hit.

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