Cornmeal and Ham Pancakes

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon Essence, recipe follows
• 1/4 teaspoon salt
• 2 cups buttermilk
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 cup chopped Smithfield ham, or other cured ham
• Vegetable oil, for frying
• 6 eggs
• 1 1/2 cups grated white cheddar cheese
• Chopped parsley
• Chopped chives
• Unsalted butter, accompaniment
• Cane syrup, accompaniment
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, Essence, and salt.
2. In a medium bowl, beat the buttermilk, egg, and melted butter.
3. Add to the dry ingredients and mix just until blended, being careful not to overmix.
4. Fold in the ham.
5. Preheat a large, heavy skillet or griddle over medium-high heat.
6. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon.
7. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd.
8. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes.
9. Turn and cook until golden brown on the second side, 1 to 2 minutes.
10. Transfer to a platter and place in the oven to keep warm.
11. Add more oil to the pan as needed and repeat with the remaining batter.
12. In a nonstick saute pan, add vegetable oil to coat the bottom.
13. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.
14. Place the pancakes on a plate.
15. Top with fried eggs, cheese, parsley, and chives.
16. Or, serve the pancakes warm with butter and cane syrup, as desired.
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

yellow cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, butter, ham, vegetable oil, eggs, grated white cheddar cheese, parsley, chives, butter, syrup, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cornmeal-and-ham-pancakes-recipe.html (may not work)