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Country Ham Eggs Benedict

Yield Makes 8 servings


  • 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
  • Swiss Cheese Sauce

How to Make It

  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.