Cornmeal and Ham Pancakes

Recipe courtesy Emeril Lagasse, 2002 modified to be gluten free


1 cup yellow cornmeal
1 cup pamelas baking mix
1 tablespoon sugar
1/2 teaspoon favorite spice blend
1/4 teaspoon salt
2 cups buttermilk
1 large egg
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham
Vegetable oil, for frying
6 eggs
1 1/2 cups grated white cheddar cheese
Chopped parsley
Chopped chives
Unsalted butter, accompaniment
Cane syrup, accompaniment
Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, spice blend, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.
Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.
Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives.