Smoked Ham Corncakes With Bean Sauce

I haven't tried this one yet, but it looks so yummy. Got this from easy home cooking aug/ sept 2000

• Ready In: 30 mins
• Serves: 8

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)
•  tomatoes, diced (optional)

Directions

1. Combine cornmeal, flour, baking soda, and salt in large bowl; set aside.
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. 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. 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. 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. Serve corn cakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.