Southern Ham Corn Cakes Recipes

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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.

SOUTHERN HAM CORN CAKES



Southern Ham Corn Cakes image

A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.

Provided by Barbara M. Morgan

Categories     Breakfast Ham

Time 20m

Yield 6

Number Of Ingredients 12

2 cups ground ham
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 onion, finely chopped
3 large eggs, beaten
¾ cup cornmeal
½ cup grated Asiago cheese
3 cloves garlic, minced
2 teaspoons anise seed
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
  • Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
  • Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g

SOUTHERN CORN CAKES



Southern Corn Cakes image

These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.

Provided by ljohnston8

Categories     Breads

Time 30m

Yield 12 3 " cakes, 4 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1/2 cup boiling water
1 tablespoon flour
1 teaspoon salt
1 egg
1/2 cup milk
vegetable oil, to fry cakes in

Steps:

  • Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
  • Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
  • Serve immediately.

Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 57.1, Sodium 625.1, Carbohydrate 26.5, Fiber 2.3, Sugar 0.3, Protein 5.2

SOUTHERN HAM CORN CAKES



Southern Ham Corn Cakes image

A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.

Provided by Barbara M. Morgan

Categories     Breakfast Ham

Time 20m

Yield 6

Number Of Ingredients 12

2 cups ground ham
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 onion, finely chopped
3 large eggs, beaten
¾ cup cornmeal
½ cup grated Asiago cheese
3 cloves garlic, minced
2 teaspoons anise seed
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
  • Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
  • Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g

FRESH CORN CAKES



Fresh Corn Cakes image

A Southern Living recipe that I'm gonna try as soon as I can get to the store and get some fresh corn. I've always made corn cakes with canned corn but I know fresh will be much better. Posting b/c I am very good at losing (misplacing) recipes I cut out of magazines. :)

Provided by Impera_Magna

Categories     Quick Breads

Time 30m

Yield 36 corn cakes

Number Of Ingredients 10

2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup cornmeal (yellow or white)
8 ounces fresh mozzarella cheese, grated
2 tablespoons chopped fresh chives
1 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
  • In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
  • Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
  • Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.
  • Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
  • Turn corn cakes over and cook for 2-3 additional minutes.

Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 23.7, Sodium 123.5, Carbohydrate 6.3, Fiber 0.5, Sugar 0.7, Protein 2.9

SOUTHERN CREAMED CORN CAKES (LOW-FAT)



Southern Creamed Corn Cakes (Low-Fat) image

A real treat that's quick and easy! Definitely a comfort food often requested by my family in place of potatoes, grits, rice or pasta! Especially good for brunch or with any seafood meal. For appetizers, make into tiny cakes and serve topped with sour cream and spring onions.

Provided by BeachGirl

Categories     Breakfast

Time 10m

Yield 8 4inch corncakes, 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can creamed corn
1 1/2 cups pancake mix (I use Krusteaz low-fat brand)
1/4 cup egg substitute (I use Egg Beaters) or 1 whole egg
1 tablespoon granulated sugar
1/2 cup finely diced onion

Steps:

  • Mix all ingredients together.
  • Spray hot griddle with non-stick cooking spray.
  • Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
  • Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
  • Serve hot.

SOUTHERN HAM CORN CAKES



Southern Ham Corn Cakes image

A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.

Provided by Barbara J. Morgan

Categories     Breakfast Ham

Time 20m

Yield 6

Number Of Ingredients 12

2 cups ground ham
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 onion, finely chopped
3 large eggs, beaten
¾ cup cornmeal
½ cup grated Asiago cheese
3 cloves garlic, minced
2 teaspoons anise seed
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
  • Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
  • Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g

SOUTHERN HAM CORN CAKES



Southern Ham Corn Cakes image

A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.

Provided by Barbara M. Morgan

Categories     Breakfast Ham

Time 20m

Yield 6

Number Of Ingredients 12

2 cups ground ham
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 onion, finely chopped
3 large eggs, beaten
¾ cup cornmeal
½ cup grated Asiago cheese
3 cloves garlic, minced
2 teaspoons anise seed
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
  • Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
  • Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g

SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Make and share this Southwestern Corn Cakes recipe from Food.com.

Provided by Barb in WNY

Categories     Corn

Time 50m

Yield 3 pancakes, 4 serving(s)

Number Of Ingredients 14

1/2 cup onion, chopped
1 tablespoon oil
1 tablespoon margarine
1 garlic clove, minced
1/2 cup mixed pepper, chopped (green and red)
17 ounces cream-style corn
3 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup cheddar cheese, shredded
2 tablespoons salsa
1 tablespoon sour cream
olive, chopped

Steps:

  • In a skillet, saute the onions in oil and margarine until soft.
  • Add the garlic and peppers and cook for about 5 minutes.
  • In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
  • Blend in the onion mixture and cheddar cheese.
  • Pour enough batter to make dollar size pancakes on a greased hot griddle.
  • Cook until bubbles rise to the surface and the edges are browned.
  • Turn and brown the other side.
  • To serve; overlap three pancakes in a circle.
  • Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.

Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8

SOUTHERN HAM CORN CAKES



Southern Ham Corn Cakes image

A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.

Provided by Barbara M. Morgan

Categories     Breakfast Ham

Time 20m

Yield 6

Number Of Ingredients 12

2 cups ground ham
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 onion, finely chopped
3 large eggs, beaten
¾ cup cornmeal
½ cup grated Asiago cheese
3 cloves garlic, minced
2 teaspoons anise seed
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
  • Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
  • Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g

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Top Asked Questions

What is the recipe for a cornbread?
In a small mixing bowl, add flour, baking powder, salt, and pepper and set aside. In a medium bowl, add egg yolks and beat. Beat in milk and melted butter. Add dry ingredients and stir until combined. Fold in corn. In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
What do you love about corn cakes?
I love corn cakes. I grew up eating them. My Grandma used to make them all the time. They’re a super easy side dish that you can whip up with a just few ingredients you Homemade southern corn cakes just like Grandma used to make. Loaded with old-fashioned taste. Delicious crispy edges and tender, corn filled centers! I love corn cakes.
How long do you cook corn cakes in the oven?
The taste and texture of these Corn Cakes are best the days they’re made. They can be kept warm on a tray in the oven set at 200 degrees for 15 minutes. Hot Water Cornbread – Crispy corn cakes suited for snacking and savory-soup-soaking, this Hot Water Cornbread will be welcome at your dining table any time!
What are southern hoe cakes?
Southern Hoe Cakes are basically fried cornbread pancakes that are crisp, tender and delicious. It is so easy and perfect for breakfast or anytime of day especially with Cajun Stuffed Chicken and Collard Greens! Today we’re whipping a southern classic: Hoe Cakes. If you’ve never tried Hoe Cakes, now is the time.

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