Ingredients

2 1/2 cups milk
2 cups water
1 cup cornmeal
1 cup butter, melted
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
3 eggs
Virginia ham, thinly sliced

Chowning's Tavern Crabmeat:
1/2 pound backfin crabmeat
1/2 teaspoon lemon juice
1 1/2 teaspoons shallots, finely chopped
3 tablespoons butter
Salt and pepper to taste

Directions

Heat the milk and water almost to boiling, add the cornmeal and whip until smooth. Cool to room temperature. Add remaining ingredients, except ham and crabmeat, and beat well with wire whisk.

Cook corncakes on lightly greased hot griddle.

To serve, place a slice of Virginia ham on each cake and top with 1-2 tablespoons of crabmeat mixture. Makes 10 servings.

For crabmeat, sort out bits of shell or cartilage. Sprinkle with lemon juice and toss lightly. Saute the shallots in butter over low heat until golden. Add the crabmeat and cook over low heat until the crabmeat is hot, do not brown. Season with salt and pepper; serve hot in individual ramekins or casseroles.

Each serving contains 371 calories; 17 gm fat; 494 gm sodium; 125 mg cholesterol.