Country Ham Eggs Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-ounce) package thinly sliced country ham |
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon sugar |
1/4 teaspoon salt |
2 large eggs, lightly beaten |
3/4 cup buttermilk |
1 (8.75-ounce) can cream-style corn |
2 tablespoons vegetable oil |
8 large eggs, poached |
swiss cheese sauce |
Directions:
1. Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
2. Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
4. Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.
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