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Ham and Cheese Breakfast Cakes


  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups buttermilk
  • 5 large eggs, separated
  • 6 Tbsp. butter, melted, divided
  • 3/4 cup chopped ham
  • 1/2 cup crumbled Gorgonzola cheese
  • Maple syrup (optional)


  • 1. Combine cornmeal, flour, baking powder and soda, and salt in large bowl. Whisk combined buttermilk, egg yolks and 4 Tbsp. of the melted butter into dry ingredients. Stir in ham and cheese.
  • 2. Beat egg whites until stiff peaks form. Fold into batter in 2 additions.
  • 3. Portion batter into remaining 2 Tbsp. melted butter in large skillet on medium heat using #16 scoop. Cook 2 to 3 minutes per side or until cakes are puffed and golden brown. Add additional butter to skillet if needed.
  • 4. Transfer cakes to 6 plates. Serve with maple syrup.
  • Nutritional information per serving: Calories 470; Total Fat 26g; Saturated Fat 12g; Trans Fat 0; Cholesterol 193mg; Sodium 743mg; Total Carbohydrate 42g; Dietary Fiber 2g; Total Sugars 5g; Protein 16g