Smoked Ham Corncakes With Bean Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't tried this one yet, but it looks so yummy. Got this from easy home cooking aug/ sept 2000 Ingredients:
3/4 cup yellow cornmeal |
1/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk, divided |
2 eggs, lightly beaten |
6 tablespoons cream cheese, softened |
2 ears fresh corn, shucked, kernels cut from cob and divided |
2/3 cup chopped smoked ham |
1/2 cup finely chopped fresh chives |
1 (15 ounce) can black beans, rinsed and drained |
2 tablespoons balsamic vinegar |
1 garlic clove, minced |
1 teaspoon sugar |
1/4 teaspoon black pepper |
sour cream (optional) |
tomato, diced (optional) |
Directions:
1. Combine cornmeal, flour, baking soda, and salt in large bowl; set aside.
2. Combine 3/4 cup buttermilk, eggs and cream cheese in blender container. Cover; blend on low speed until smooth. Add 1/2 cup corn; blend on low speed until coarsely chopped. Stir buttermilk mixture, remaining corn, ham and chives into cornmeal mixture.
3. Heat 1 tablespoon oil in large nonstick skillet over high heat. Drop 1/4 cup batter in hot oil; spread to 4 inch circle with wooden spoon. Cook corn cake 2 to 3 minutes on each side until golden brown. Remove to paper towel. Repeat with remaining batter.
4. Combine beans, remaining 1/4 cup buttermilk, remaining tablespoon oil, vinegar, garlic, sugar and pepper in blender container. Cover; blend on medium speed until smooth.
5. Heat medium saucepan over low heat. Add bean mixture. Cook and stir 8 to 10 minutes until heated through. Pour into small serving bowl.
6. Serve corn cakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.
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