Ham Corncakes with Cheddar

Breakfast / Brunch

Ham Corncakes with Cheddar

Breakfast won't be boring when you serve up Ham Corncakes with Cheddar. Leftover holiday ham shines again in these easy, hearty pancakes.


Makes 4 servings (12 pancakes)

Total Time

Print Recipe

Share Recipe


Test Kitchen Tip

Keep pancakes warm in a preheated 200-degree oven while cooking the remaining batter.


Preheat an electric griddle to 400°, or a 12-inch nonstick skillet over medium-high; lightly coat with nonstick spray.

Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.

Whisk together buttermilk, butter, and eggs in another bowl; add to cornmeal mixture, stirring just until evenly moistened. Fold ham and Cheddar into batter.

Pour ¼ cup batter onto hot griddle for each pancake; cook until brown on the bottom and bubbles form around edges, then carefully flip and cook pancake until done, 12 minutes more.

Serve corncakes with syrup.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 412

% Daily Value*

Total Fat 20g 30%

Saturated Fat 11g 55%

Cholesterol 165mg 55%

Sodium 392mg 16%

Carbs 35g 11%

Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!