Ham-and-Swiss Corn Muffins

Heating the pan beforehand results in a nice crispy bottom.


Makes 1 dozen
Total time: 52 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 22 Minutes
Total: 52 Minutes


1 cup diced cooked ham
4 tablespoons butter, melted and divided
2 cups self-rising white cornmeal mix
1 tablespoon sugar
1 1/2 cups buttermilk
1 large egg
2 tablespoons Dijon mustard
1 cup (4 oz.) shredded Swiss cheese
Vegetable cooking spray


1. Preheat oven to 425°. Brown ham in 1 Tbsp. melted butter in a nonstick skillet over medium-high heat 5 to 6 minutes.

2. Heat a 12-cup muffin pan in oven 5 minutes.

3. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

4. Stir together buttermilk, egg, and Dijon mustard; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in remaining 3 Tbsp. melted butter, cheese, and ham. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.

5. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.


We tested with White Lily White Cornmeal Mix.

January 2012
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