Monday, 1 April 2013

Ham & Cheese Cornbread Muffins

These are GREAT in the freezer, and just take one out for a quick breakfast on-the-go!


3 1/3 Cups All Purpose Flour
2 Cups Yellow Cornmeal
2 Tbsp Sugar
2 1/2 tsp Baking Soda
1 tsp. Salt
1/2 tsp Fresh Ground Pepper

2 1/2 Cups Buttermilk
4 Eggs
1/4 Cup Canola Oil

1 1/2 Cup Sharp Cheddar Cheese, shreaded
1 Cup Chopped Green Onion
2/3 Cup Diced Smoked Ham
1/2 Cup Diced Red Pepper

Preheat oven to 350 degrees.

Measure all dry ingredients together, and stir with a whisk. 

Combine all wet ingredients in a separate bowl.

Make a well in the dry ingredients and add wet ingredients to dry ingredients, stirring until just moist.

Reserving 1/2 cup of cheese, fold in the rest of the cheese, the onion, ham, & red pepper.  

Spray muffin cups with cooking spray, and fill with batter.  Top each muffin with a few "sprigs" of cheese.

Bake 23 minutes.  Makes 24 "hearty" muffins.

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