Smoked Ham Corncakes with Bean Sauce

Smoked Ham Corncakes with Bean Sauce

Smoked Ham Corncakes with Bean Sauce


Makes 8 servings


3/4 cup yellow cornmeal
1/4 cup 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
2 tablespoons olive oil, divided
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon black pepper
Sour cream (optional)
Tomatoes (optional)


  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 into hot oil; spread to 4-inch circle with wooden spoon. Cook corncake 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 corncakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.

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