Hearty ham corncake

6 servings

Ingredients

Quantity Ingredient
1 cup Pillsbury's Best All-Purpose
Flour
1 cup Cornmeal
2 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoon Baking Soda
1 cup Buttermilk
¼ cup Cooking Oil
2 Eggs
1 can Deviled Ham (4 1/2 Oz)
Sauce-----
1 can Condensed Cream Of Chicken
Soup -- (10 1/2 oz)
½ cup Milk
1 tablespoon Dried Parsley Flakes
¼ teaspoon Salt
⅛ teaspoon Pepper
4 Eggs, Hard-Cooked, Chopped
OR
2 cups Cooked Chicken, Cubed

Directions

Combine flour, cornmeal, baking powder, salt and baking soda in medium mixing bowl. Combine buttermilk, oil, eggs and deviled ham.

Add to dry ingredients all at once, stirring only until moistened.

Pour into greaased 8 or 9-inch ring mold. Bake at 425 F for 25 to 30 mins or until it springs back when touched lightly. Unmold immediately onto serving plate. Cut into serving slices; top with sauce.

Sauce: Combine soup, milk, parsley, salt, pepper and chopped egg or chicken. Heat.

Note: For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.

From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking

Related recipes