Country Ham Eggs Benedict

Name: Country Ham Eggs Benedict
Ingredients: 1 (12-ounce) package thinly sliced country ham; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; 1/4 teaspoon salt; 2 large eggs, lightly beaten; 3/4 cup buttermilk; 1 (8.75-ounce) can cream-style corn; 2 tablespoons vegetable oil; 8 large eggs, poached

11 ingredients

4 steps

Ingredients

1 (12-ounce) package thinly sliced country ham
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup buttermilk
1 (8.75-ounce) can cream-style corn
2 tablespoons vegetable oil
8 large eggs, poached

Directions

1

Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
2

Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.
3

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
4

Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.

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