Ham Corncakes with Cheddar

"Where flowers bloom so does hope.” 

Lady Bird Johnson

Minnesota Arboretum 

Ham Corncakes with Cheddar

Cook's Notes: Oh my, these absolutely delicious corncakes can have a place at your table for any meal. Such a winning combination made with a cornmeal buttermilk batter,  ham, and cheddar cheese. You could even make mini ones and serve as a warm appetizer. This needs to be in your spring repertoire of recipes!!

Recipe adapted from Lunds & Byerly's cooking magazine April 2021

Suggested sides: fresh fruit or a fruit salad.

Cooking Tip: Keep pancakes warm @ 200 degrees in a preheated oven while cooking the rest of the batter. To reheat works well in the toaster. The recipe serves 4 and makes about 12 pancakes.  

Ingredients:   

• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1-1/3 cups buttermilk
• 3 tablespoons melted butter
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup finely chopped ham
• 1/2 cup grated sharp cheddar cheese
• Pure maple syrup

Directions:

• Preheat a lightly greased griddle to 400 degrees. 
• In a bowl whisk, dry ingredients, and set aside.
• In another bowl whisk until well-incorporated buttermilk, butter, vanilla, and eggs.
• Fold wet and dry ingredients together just until moistened, fold in ham and cheese.  
• Use a 1/4 cup measuring cup to measure for the batter. Cook pancakes until brown and bubbles in middle and then flip over to brown other side for 1-2 minutes.