Ham and Cheddar Corn Muffins

Ham and Cheddar Corn Muffins stuff these savory corn muffins with ham, cheddar cheese, and even more cheddar cheese.
Ham and Cheddar Corn Muffins

Ham and Cheddar Corn Muffins

By Sue Lau | Palatable Pastime

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Ham and Cheddar Corn Muffins is my recipe of the day with the blogging group Muffin Monday. We group up on the last Monday of the month. And we share our best, latest and most delicious muffins yet.

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Ham and Cheddar Corn Muffins

For my selection this month, I made some corn muffins stuffed with a bit of leftover baked ham which was finely chopped.

Plus some cheese in the mix and again on top for the cheese overload.

I served these with some beans I made with my leftover ham bone as well.  I could crumble these into the bowl, but they are also nice just spread with butter. Or if you like a little sweet a drizzle of honey.

People are so touchy about the cornbread or corn muffins, it might be best to let them honey those up themselves.

Muffin Monday

Muffin Monday

Ham and Cheddar Corn Muffins

Ham and Cheddar Corn Muffins

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Ham and Cheddar Corn Muffins

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Ham and Cheddar Corn Muffins

Ham and Cheddar Corn Muffins

Sue Lau
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Course Bread, Muffins, Quick Bread
Cuisine American, Southern
Servings 16
Calories 140 kcal

Equipment

  • 1 16+ cavity muffin tin

Ingredients
  

  • 1-1/4 cups all-purpose flour
  • 1 cup yellow corn meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 cup finely diced ham
  • 1/2 cup shredded cheddar cheese to mix into batter
  • 2 large eggs lightly beaten
  • 1/3 cup cooled melted butter
  • 1 cup shredded cheddar cheese to sprinkle on tops

Instructions
 

  • Preheat oven to 350F.
  • Spray muffin pans with nonstick spray or baker's release spray.
  • Combine all-purpose flour, corn meal, baking powder, salt, and sugar in a mixing bowl.
  • Add ham and the cheese for the batter and toss to coat.
  • In another small mixing bowl, whisk the eggs, and cooled melted butter,
  • Stir into the flour just enough to mix.
  • Divide batter among 16 cavities in the pan.
  • Then sprinkle each unbaked muffin with 2-3 teaspoons cheddar cheese (amount reserved for the tops).
  • Bake for 25 minutes or until centers are done.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 140kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 326mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 254IUCalcium: 109mgIron: 1mg
Keyword savory muffins
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Ham and Cheddar Corn Muffins

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