Easter/Passover Leftovers #SundaySupper...Featuring Savory Ham and Scallion Corn Cakes

Happy Easter and Happy Passover to everyone who's observing these two sacred holidays! We're in Houston for the day to celebrate Easter with our families. This week, the #SundaySupper gang is sharing recipes that you can make with your holiday leftovers; our event this week is being hosted by my fabulous friend Liz at That Skinny Chick Can Bake. If you're like me, there's usually a ton of leftover ham after your Easter meal...and you can only eat so many ham sandwiches without getting bored. Enter my Savory Ham and Scallion Corn Cakes! These savory pancakes make a great weekend brunch or breakfast for dinner entrée -- and they're a snap to make. Cornbread mix is the base for these pancakes, which are flavored with diced ham, corn kernels, scallions, and cheddar. Just before serving, they're topped with sour cream, salsa, and more cheddar. These are definitely not your typical pancake!

Savory Ham and Scallion Corn Cakes

adapted from Southern Living

Ingredients (makes 6 pancakes):

• 1 6-ounce package buttermilk cornbread mix
• 2 green onions, thinly sliced
• 3/4 cup frozen corn kernels, thawed
• 3/4 cup diced cooked ham
• 1/2 cup shredded cheddar cheese
•  1 tsp. hot sauce
• Salt & pepper to taste
• 1 cup water
• 3 tsp. butter
• For topping: light sour cream, salsa, and shredded cheddar

Directions:

Step 1: Add the cornbread mix, green onions, corn, ham, and cheddar to a large mixing bowl. Add the hot sauce, salt & pepper, and water and mix until completely combined.

Step 2: Place a non-stick skillet over medium heat. Add the first teaspoon of butter and let it melt and become bubbly. When the butter is hot, add two 1/4-cup scoops of the corn cake batter to the pan. Cook for 3-4 minutes, until the underside is crispy and golden and there are small bubbles on top. Carefully flip the corn cakes over and cook for 2-3 minutes. Repeat this process two more times.

Step 3: To serve, place two of the corn cakes on a plate. Top with a dollop of light sour cream, a spoon of chunky salsa, and more shredded cheddar. This is a complete meal as is, but a fresh fruit salad makes a nice side dish as well.

These savory corn cakes are so good that you won't think of them as leftovers when you take the first bite! The cakes taste like sweet cornbread, and they feature sweet corn, smoky ham, and a mild onion flavor. The sour cream and salsa on top is the perfect accompaniment. I hope you'll earmark some of your leftover Easter ham to make a batch of these savory corn cakes this week!

 

I also hope you'll take a moment to check out all of the great recipes that the #SundaySupper participants are sharing today. Whether you have leftover ham, boiled eggs, or Easter candy...we've got recipes to put them to good use.

 





Appetizers:

• Bacon and Sriracha Deviled Eggs by Casa de Crews
• Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
• Jalapeno Cilantro Deviled Eggs by Our Good Life
• Rissole by Brunch with Joy
• Savory Basque Tart by Food Lust People Love

Breakfast and Brunch:

• Breakfast Burritos by Sew You Think You Can Cook
• Breakfast Enchiladas by Curious Cuisiniere
• Gluten-Free Ham Spinach & Gruyere Quiche by Amee's Savory Dish
• Ham and Egg Hash by Whole Food | Real Families
• Matzo Brie Pancakes by Take A Bite Out of Boca
• Savory Ham and Scallion Corn Cakes by

Main Dishes:

• Cajun Hambalaya by Palatable Pastime
• CalMex Avocado and Egg Salad by eating in instead
• Chunky Healthy Egg Salad by Peanut Butter and Peppers
• Fried Pepper Brown Rice with Ham by Food Done Light
• Ham Fried Rice by Bobbi's Kozy Kitchen
• Lamb Pilaf by Caroline's Cooking
• Kimchi Fried Rice by Wallflower Girl
• Osso Bucco Ravioli by La Bella Vita Cucina
• Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
• Salmon, Asparagus and Capers Panini by Family Foodie
• Steak and Deviled Egg Sandwiches by Simply Healthy Family

Soups and Salads:

• Ham, Potato & Corn Chowder by Cosmopolitan Cornbread
• Southern Ham Macaroni Salad by Magnolia Days
• Split Pea and Ham Slowcooker Soup by Jane's Adventures in Dinner

Desserts:

• Apple Blueberry Flip Flop by Recipe for Perfection
• Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
• Cadbury Egg Stuffed Croissants by Hezzi-D's Books and Cooks
• Cheese and Pineapple Bread Pudding by Basic N Delicious
• Easter Candy Bark by Pies and Plots
• Easter Candy Brownie Cookies by That Skinny Chick Can Bake
• No Bake Peanut Butter Cup Brownie Cheesecake by Recipes Food and Cooking
• Peanut Butter Chocolate Matzo S'mores by Desserts Required
• Russian Easter Kulich Dessert by European Cutie
• Sunshine Cake by The Ninja Baker

Be sure to join the #SundaySupper conversation on Twitter this evening! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts this evening at at 7:00 pm ET/6:00 CST. Be sure to follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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