Recipes and Ideas

Cornmeal Pancakes With Ham Steak

Sure to be a family breakfast favorite!

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  • * 1 Cook's® Thick-Cut Ham Steak (about 2 pounds)
  • * 3/4 cup yellow cornmeal, stone-ground preferred
  • * 3/4 cup all-purpose flour
  • * 1 teaspoon baking powder
  • * 1/2 teaspoon baking soda
  • * 1/2 teaspoon salt
  • * 2 large eggs
  • * 1-1/3 cups buttermilk
  • * 2 tablespoons honey
  • * 1-1/2 tablespoons butter, melted
  • * pure maple syrup


  1. Mix cornmeal, flour, baking powder, baking soda and salt in mixing bowl.
  2. Beat together eggs, buttermilk, honey and butter together in small bowl; add to cornmeal mixture; whisk until batter is blended.
  3. Heat flat griddle pan or large cast iron skillet over medium heat. Coat surface with cooking spray. Ladle 2 tablespoons batter for each pancake onto hot pan; prepare pancakes in batches. Fry first side of pancakes until bubbles appear on surface, then flip and fry until golden on bottom, 2 to 3 minutes each side. Transfer pancakes to platter; keep warm in oven set at 200F while preparing remaining pancakes.
  4. Cut ham steak into six equal portions; fry over medium heat 3 minutes each side or until lightly browned.
  5. Serve 3 pancakes with each portion of ham steak. Serve with pure maple syrup.