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Smoked Ham Corncakes With Bean Sauce

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“I haven't tried this one yet, but it looks so yummy. Got this from easy home cooking aug/ sept 2000”

Ingredients Nutrition


  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 in hot oil; spread to 4 inch circle with wooden spoon. Cook corn cake 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 corn cakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.

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