|Day Part||Lunch, Snack, Dinner|
|Menu Part||Side Dish|
Golden brown and fragrant, these savory corn and ham pancakes are a comforting delight. Salsa or guacamole add a nice finishing touch.
25 large eggs
1⁄2 cup vegetable oil
4 oz. cream-style corn
12 oz. yellow cornmeal
10 oz. flour
1 oz. baking powder
1 tsp. onion powder
1 tbsp. salt
1 qt. plus 1⁄4 cup whole kernel corn
1 qt. plus 1⁄2 cup lean cooked ham, diced
8 oz. shredded carrots
4 oz. chopped green onion
- In mixer, blend eggs, oil, and cream-style corn.
- In separate bowl, mix cornmeal, flour, baking powder, onion powder, and salt. Thoroughly blend into egg mixture.
- For filling, blend in whole kernel corn, ham, carrots, and green onion. Refrigerate batter if not used immediately.
- Preheat lightly oiled griddle over medium heat. Ladle 1 oz. batter and cook until bubbles appear at edges, about 2 min. Turn and cook 2-3 min. more, until golden brown. Remove and keep warm. Repeat with remaining batter.
To serve, top 4 pancakes with sour cream, guacamole, salsa, or cheese sauce.