HAM AND CORN BAKE - EASY AND YUMMY!
A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.
Provided by RACERWIDOW
Categories Main Dish Recipes Pork Ham
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
- In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
- Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 35.7 g, Cholesterol 228.3 mg, Fat 38.4 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 17.1 g, Sodium 5026.5 mg, Sugar 7.2 g
CORNMEAL HAM CAKES
Make and share this Cornmeal Ham Cakes recipe from Food.com.
Provided by Courtly
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine first 6 ingredients.
- Combine eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham.
- Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
- For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes.
Nutrition Facts : Calories 670.1, Fat 24.4, SaturatedFat 11.8, Cholesterol 186.3, Sodium 421.6, Carbohydrate 92.4, Fiber 2.2, Sugar 61.2, Protein 21.9
CORNMEAL "HAMCAKES" WITH PINEAPPLE MAPLE SYRUP
Make and share this Cornmeal "hamcakes" With Pineapple Maple Syrup recipe from Food.com.
Provided by YungB
Categories Breakfast
Time 20m
Yield 12 cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
- Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
- Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
- Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
- Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
- Serve with pineapple syrup and optional toasted pecans.
Nutrition Facts : Calories 608.8, Fat 20.3, SaturatedFat 11, Cholesterol 164.6, Sodium 808.1, Carbohydrate 92.4, Fiber 2.2, Sugar 61.2, Protein 16.2
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
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