Smoked Ham Corncakes With Bean Sauce

Ingredients

• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, divided
• 2 eggs, lightly beaten
• 6 tablespoons cream cheese, softened
• 2 ears fresh corn, shucked, kernels cut from cob and divided
• 2/3 cup chopped smoked ham
• 1/2 cup finely chopped fresh chives
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• sour cream (optional)
• tomato, diced (optional)

Directions

1. 1

   Combine cornmeal, flour, baking soda, and salt in large bowl; set aside.

2. 2

   Combine 3/4 cup buttermilk, eggs and cream cheese in blender container. Cover; blend on low speed until smooth. Add 1/2 cup corn; blend on low speed until coarsely chopped. Stir buttermilk mixture, remaining corn, ham and chives into cornmeal mixture.

3. 3

   Heat 1 tablespoon oil in large nonstick skillet over high heat. Drop 1/4 cup batter in hot oil; spread to 4 inch circle with wooden spoon. Cook corn cake 2 to 3 minutes on each side until golden brown. Remove to paper towel. Repeat with remaining batter.

4. 4

   Combine beans, remaining 1/4 cup buttermilk, remaining tablespoon oil, vinegar, garlic, sugar and pepper in blender container. Cover; blend on medium speed until smooth.

5. 5

   Heat medium saucepan over low heat. Add bean mixture. Cook and stir 8 to 10 minutes until heated through. Pour into small serving bowl.

6. 6

   Serve corn cakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.