Grab this recipe and stick it aside for when you are looking to use up some of that Easter ham. Chopped ham and cheese cooked into a corncake and topped with butter and syrup makes a wonderful, hearty breakfast or brunch.
The Bread Bakers are sharing griddle breads today.......
Sneha of Sneha's Recipe invited us to share any type of bread baked on a griddle. I decided to share these tasty, filling corncakes that can be made with your leftover Easter ham.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Sneha from Sneha's Recipe.
- Bread In A Frying Pan From Magical Ingredients
- Buss Up Shut Bread From Karen's Kitchen Stories
- Buttermilk Scallion Flatbreads From Ambrosia
- Easy Sourdough Pancakes From Food Lust People Love
- Ham and Cheese Corncakes From A Day in the Life on the Farm
- Homemade English Muffins From Making Miracles
- Malabar Partha From Zesty South Indian Kitchen|
- Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
- Purple Kale Paratha (Kale Flatbread) From Cook with Renu
- Sourdough Crumpets From A Messy Kitchen
Ham and Cheese Corncakes
- 1/2 c. cornmeal
- 1/2 c. flour
- 1 T. sugar
- 1/2 t. baking powder
- 1/2 t. baking soda
- pinch of salt
- 1 c. buttermilk
- 1 T. butter, melted and cooled
- 2 eggs
- 1 c. ham, finely chopped
- 1/2 c. shredded cheese of choice, I used Colby Jack
- extra butter and maple syrup for serving
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.
- Whisk together the eggs, buttermilk, and butter. Pour into the dry mixture and stir just until combined. Fold in the ham and cheese.
- Heat a griddle until a drop of water sizzles and evaporates. Pour a 1/2 cup of batter onto the griddle for each pancake and cook until the top is covered with bubbles and the edges are starting to dry. Flip and cook the other side for another minute or two.
- Serve warm with butter and warmed maple syrup.
Adapted from a recipe found in Cuisine at Home
Sat. Fat (grams)9.24