Ham and Cheese Corn Bread Cakes

May 9, 2010 / By Foodland

Ham and Cheese Corn Bread Cakes

An old favorite with a twist
Course Breakfast, Side Dish
Servings 18 Servings


  • 4 cups buttermilk pancake mix
  • 0.5 cup cornmeal
  • 1.5 cups sugar
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 2.5 cups ham, diced into small pieces (about 8 oz.)
  • 2.5 cups cheddar cheese, grated (about 7 oz)
  • 0.5 cup green onions, chopped
  • 2 cups milk
  • 4 Eggs
  • 1.5 cups butter, melted
  • cheddar cheese, grated, as needed


  1. Combine the dry ingredients in a large mixing bowl.
  2. Add in the diced ham, cheese and chopped green onions and mix until well coated with the dry ingredients.
  3. In a bowl, mix together the milk and eggs.
  4. Add milk mixture to the dry ingredients and blend until just combined.
  5. Spray grease into a large cup muffin pan.
  6. Portion 1 cup of mixture into each muffin cavity.
  7. Top with some grated cheddar cheese.
  8. Bake at 340° for 20 minutes or until center is firm.
  9. Check with skewer inserted into the center of the cake. It should come out clean.
  10. Remove from the oven and cool for at least 10 minutes before eating.
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