CORNMEAL HAM CAKES

Cornmeal Ham Cakes image

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

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

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
PINEAPPLE MAPLE SYRUP:
1 cup diced fresh pineapple
1/4 teaspoon ground cinnamon
1 tablespoon butter
1 cup maple syrup

Steps:

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 : Calories 623 calories, Fat 20g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1093mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 2g fiber), Protein 18g protein.