Corn Cakes with Smithfield Ham
V I R G I N I A
serves 8 (2 cakes per person)
Corn was extremely important as
a staple in Southern cooking during
Colonial times. Meat preservation
was accomplished by curing
and smoking, which gave rise to
the famous Virginia ham. The rich
sweetness of corn is balanced by
the saltiness of the cured ham in
this first-course dish.
C H E F N O T E S
The corn cakes may be topped
with crème fraîche (or sour
cream) and caviar instead of ham
or with fresh salsa for a vegetarian
version. Additional freshly
grated corn can be substituted
for the creamed corn, if desired,
with a slight increase in liquid.
3⁄4 cup [180 mL] yellow cornmeal, preferably stone ground
1⁄4 cup [60 mL] all-purpose flour
1⁄2 teaspoon [3 mL] baking soda
1⁄2 teaspoon [3 mL] salt
1⁄4 teaspoon [1 mL] sugar
1⁄2 cup [120 mL] creamed corn
1⁄2 cup [120 mL] fresh corn kernels
2 eggs
1⁄2 cup [120 mL] buttermilk, or as needed
Butter, for frying
2 tablespoons [30 mL] scallions, finely sliced
1⁄2 cup [120 mL] sour cream
4 ounces [110 g] Smithfield or other cured Virginia ham, cooked
and sliced very thin
A D V A N C E P R E PA R AT I O N
1. Mix the dry ingredients together.
2. Mix the creamed corn with the corn kernels, the eggs, and
half of the buttermilk. Stir the dry ingredients into the egg
mixture, adding additional buttermilk as required to form a
smooth, firm batter.
C O O K I N G M E T H O D
3. Heat some butter in a large skillet. Stir the sliced scallions
into the batter and drop 2-tablespoon [30-mL] portions into
the pan. Do not crowd the cakes as they will spread. Cook
for 2 minutes, or until golden. Flip the cakes and cook for
2 minutes more, or until golden.
4. Transfer to a warm plate lined with paper towels to drain.
(The cakes should be cooked to order.)
S E R V I C E
5. Serve 2 corn cakes per person, topped with 1 tablespoon
[15 mL] of sour cream and 1⁄2 ounce [15 g] of shaved ham.
Serve immediately.