Busters Recipes

Smoked Ham Corncakes with Bean Sauce

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 and kernels
cut from the 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 baalsamic vinegar
1 clove garlic minced
1 teaspoon sugar
1/4 teaspoon black pepper
sour cream optional
tomatoes optional


Combine cornmeal, flour, baking soda and salt in large bowl; set aside.
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. 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 - 3 minutes on each side until
golden brown. Remove to paper towel. Repeat with remaining batter.
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. Heat medium saucepan over low heat. Add bean
mixture. Cook and stir 8 - 10 minutes until heated th rough. Pour into
small serving bowl. Serve corncakes with bean sauce, sour cream and
tomatoes, if desired. Garnish as desired. Makes 8 servings.

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