Cornmeal and Ham Pancakes Recipe

Name: Cornmeal and Ham Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon Essence, recipe follows; 1/4 teaspoon salt; 2 cups buttermilk; 1 large egg; 2 tablespoons melted unsalted butter; 1 cup chopped Smithfield ham, or other cured ham; Vegetable oil, for frying; 6 eggs; 1 1/2 cups grated white cheddar cheese; Chopped parsley; Chopped chives; Unsalted butter, accompaniment; Cane syrup, accompaniment; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
2 cups buttermilk
1 large egg
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham
Vegetable oil, for frying
6 eggs
1 1/2 cups grated white cheddar cheese
Chopped parsley
Chopped chives
Unsalted butter, accompaniment
Cane syrup, accompaniment
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, Essence, and salt.", "In a medium bowl, beat the buttermilk, egg, and melted butter.", "Add to the dry ingredients and mix just until blended, being careful not to overmix.", "Fold in the ham.", "Preheat a large, heavy skillet or griddle over medium-high heat.", "Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon.", "Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd.", "Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes.", "Turn and cook until golden brown on the second side, 1 to 2 minutes.", "Transfer to a platter and place in the oven to keep warm.", "Add more oil to the pan as needed and repeat with the remaining batter.", "In a nonstick saute pan, add vegetable oil to coat the bottom.", "Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.", "Place the pancakes on a plate.", "Top with fried eggs, cheese, parsley, and chives.", "Or, serve the pancakes warm with butter and cane syrup, as desired.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1615

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and more.

Yes, Cornmeal and Ham Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal and Ham Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions