Country Ham Eggs Benedict

• 1 (12-ounce) package thinly sliced country ham
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup buttermilk
• 1 (8.75-ounce) can cream-style corn
• 2 tablespoons vegetable oil
• 8 large eggs, poached

1. Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
2. Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
4. Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.

country ham, yellow cornmeal, allpurpose, baking powder, sugar, salt, eggs, buttermilk, creamstyle, vegetable oil, eggs

Taken from www.myrecipes.com/recipe/country-ham-eggs-benedict (may not work)