CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY
Steps:
- For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
- Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
- For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
- For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
- To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.
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Dustin Woods
[email protected]Overall, I really enjoyed this recipe. The corncakes were delicious, and the country ham and red-eye gravy were the perfect accompaniments.
mohammed elmagic
[email protected]I'm not sure what I did wrong, but my corncakes turned out really dense and heavy. They were also a bit bland.
J7 Goerd
[email protected]The corncakes were good, but the country ham and red-eye gravy were a bit too salty for me.
Stephen Niwarinda
[email protected]These corncakes were a bit too dry for my taste. I think I would add a little more milk or butter next time.
Netra bahadur Budha
[email protected]These corncakes were so easy to make, and they turned out so well. I'm definitely going to make these again.
Eric Barajas
[email protected]I've never had corncakes before, but these were amazing! They were so light and fluffy, and the flavor was perfect. I especially liked the red-eye gravy.
Thee Queen
[email protected]These corncakes were absolutely delicious! I loved the combination of the sweet corn and the savory ham and gravy. I will definitely be making these again.
Rajlaxmi Lama
[email protected]I'm not sure what I did wrong, but my corncakes turned out really dense and heavy. They were also a bit bland.
potato
[email protected]The corncakes were good, but the country ham and red-eye gravy were a bit too salty for me.
Amber Royster
[email protected]These corncakes were a bit too dry for my taste. I think I would add a little more milk or butter next time.
Ikram Zaheer ahmed
[email protected]I wasn't sure what to expect with these corncakes, but I was pleasantly surprised. They were really good! The flavor was great, and the texture was perfect. I'll definitely be making these again.
it's AFK Bro
[email protected]These corncakes were easy to make and turned out great. I used fresh corn from my garden, and the flavor was amazing. The country ham and red-eye gravy were also very tasty.
Katie CBuckley
[email protected]I'm not usually a fan of corncakes, but these were surprisingly good. The texture was perfect, and the flavor was really nice. I especially liked the combination of the corncakes with the country ham and red-eye gravy.
Pratik Kc
[email protected]These corncakes were a hit with my family! They were so light and fluffy, and the flavor was amazing. The country ham scramble and red-eye gravy were also delicious. I will definitely be making this dish again.