The Weekend Gourmet: Easter/Passover Leftovers #SundaySupper...Featuring Savory Ham and Scallion Corn Cakes F

Sunday, April 5, 2015

Easter/Passover Leftovers #SundaySupper...Featuring Savory Ham and Scallion Corn Cakes

Happy Easter and Happy Passover to everyone who's observing these two sacred holidays! We're in Houston for the day to celebrate Easter with our families. This week, the #SundaySupper gang is sharing recipes that you can make with your holiday leftovers; our event this week is being hosted by my fabulous friend Liz at That Skinny Chick Can Bake. If you're like me, there's usually a ton of leftover ham after your Easter meal...and you can only eat so many ham sandwiches without getting bored. Enter my Savory Ham and Scallion Corn Cakes! These savory pancakes make a great weekend brunch or breakfast for dinner entrĂ©e -- and they're a snap to make. Cornbread mix is the base for these pancakes, which are flavored with diced ham, corn kernels, scallions, and cheddar. Just before serving, they're topped with sour cream, salsa, and more cheddar. These are definitely not your typical pancake!

Savory Ham and Scallion Corn Cakes
adapted from Southern Living
Ingredients (makes 6 pancakes):
  • 1 6-ounce package buttermilk cornbread mix
  • 2 green onions, thinly sliced
  • 3/4 cup frozen corn kernels, thawed
  • 3/4 cup diced cooked ham
  • 1/2 cup shredded cheddar cheese
  •  1 tsp. hot sauce
  • Salt & pepper to taste
  • 1 cup water
  • 3 tsp. butter
  • For topping: light sour cream, salsa, and shredded cheddar
Directions:
Step 1: Add the cornbread mix, green onions, corn, ham, and cheddar to a large mixing bowl. Add the hot sauce, salt & pepper, and water and mix until completely combined.
Step 2: Place a non-stick skillet over medium heat. Add the first teaspoon of butter and let it melt and become bubbly. When the butter is hot, add two 1/4-cup scoops of the corn cake batter to the pan. Cook for 3-4 minutes, until the underside is crispy and golden and there are small bubbles on top. Carefully flip the corn cakes over and cook for 2-3 minutes. Repeat this process two more times.
Step 3: To serve, place two of the corn cakes on a plate. Top with a dollop of light sour cream, a spoon of chunky salsa, and more shredded cheddar. This is a complete meal as is, but a fresh fruit salad makes a nice side dish as well.
These savory corn cakes are so good that you won't think of them as leftovers when you take the first bite! The cakes taste like sweet cornbread, and they feature sweet corn, smoky ham, and a mild onion flavor. The sour cream and salsa on top is the perfect accompaniment. I hope you'll earmark some of your leftover Easter ham to make a batch of these savory corn cakes this week!
 
I also hope you'll take a moment to check out all of the great recipes that the #SundaySupper participants are sharing today. Whether you have leftover ham, boiled eggs, or Easter candy...we've got recipes to put them to good use.
 


Appetizers:
Breakfast and Brunch:
Main Dishes:
Soups and Salads:
Desserts:
Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter this evening! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts this evening at at 7:00 pm ET/6:00 CST. Be sure to follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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