Cornmeal and Ham Pancakes

Total Time:
50 min
20 min
30 min

6 servings

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Essence, recipe follows
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted unsalted butter
  • 1 cup chopped Smithfield ham, or other cured ham
  • Vegetable oil, for frying
  • 6 eggs
  • 1 1/2 cups grated white cheddar cheese
  • Chopped parsley
  • Chopped chives
  • Unsalted butter, accompaniment
  • Cane syrup, accompaniment
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, Essence, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.

  • Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.

  • In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.

  • Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives. Or, serve the pancakes warm with butter and cane syrup, as desired.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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