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.

Check out more recipes for Pork

More to Explore