Yield
Makes 8 servings

How to Make It

Step 1

Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.

Step 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.

Step 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.

Step 4

Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.

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