CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY
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.
BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
SOUTHERN HAM CORN CAKES
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
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
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
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
INDONESIAN CORN CAKES
Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.
Provided by NannyMarvel
Categories Corn
Time 35m
Yield 24 cakes, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
- Heat the butter and oil in a large skillet.
- For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
- Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
- Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.
SOUTHERN HAM CORN CAKES
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
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 CREAMED CORN
Make and share this Southern Creamed Corn recipe from Food.com.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
Nutrition Facts : Calories 574.7, Fat 34.4, SaturatedFat 18.5, Cholesterol 95.3, Sodium 93.5, Carbohydrate 68.7, Fiber 6.7, Sugar 13.8, Protein 9.3
SOUTHERN HAM CORN CAKES
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
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
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
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
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