Hearty ham corncake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pillsbury's Best All-Purpose |
| Flour | ||
| 1 | cup | Cornmeal |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking Soda |
| 1 | cup | Buttermilk |
| ¼ | cup | Cooking Oil |
| 2 | Eggs | |
| 1 | can | Deviled Ham (4 1/2 Oz) |
| Sauce----- | ||
| 1 | can | Condensed Cream Of Chicken |
| Soup -- (10 1/2 oz) | ||
| ½ | cup | Milk |
| 1 | tablespoon | Dried Parsley Flakes |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | Eggs, Hard-Cooked, Chopped | |
| OR | ||
| 2 | cups | Cooked Chicken, Cubed |
Directions
Combine flour, cornmeal, baking powder, salt and baking soda in medium mixing bowl. Combine buttermilk, oil, eggs and deviled ham.
Add to dry ingredients all at once, stirring only until moistened.
Pour into greaased 8 or 9-inch ring mold. Bake at 425 F for 25 to 30 mins or until it springs back when touched lightly. Unmold immediately onto serving plate. Cut into serving slices; top with sauce.
Sauce: Combine soup, milk, parsley, salt, pepper and chopped egg or chicken. Heat.
Note: For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.
From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking