Shelly's Recipe

COUNTRY HAM AND EGGS BENEDICT

Category: Breakfast and Brunch

1 (12 oz) pkg thinly sliced ham
1 cup yellow cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp sugar
1/4 tsp salt
2 large eggs, lightly beaten
3/4 cup buttermilk
1 (8.75) oz cream-style corn
2 tbsp oil
8 large eggs, poached

Swiss cheese Sauce
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup shredded Swiss cheese
1/2 tsp salt
1/4 tsp pepper

Brown ham in a skillet and keep warm. Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture.

Stir together 2 beaten eggs and next 3 ingredients; add to dry ingredients, stirring until moistened. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook pancakes until tops are covered and bubbles and edges look cooked; turn and cook other side. Top each pancake with poach egg, ham and warm cheese sauce. Serves 8

Cheese Sauce: Melt butter in a saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly. Add cheese, salt and pepper, stirring until cheese melts.