Smoked Ham Corncakes with Savory Bean Sauce - Easy Recipe

Smoked Ham Corncakes with Bean Sauce

YIELD Makes 8 servings

INGREDIENTS

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)

PREPARATION:

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.

This recipe appears in: Pork