Ham-and-Swiss Corn Muffins

Heating the pan beforehand results in a nice crispy bottom.

Yield: Makes 1 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 22 Minutes
Total: 52 Minutes


Ingredients

  • 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

Preparation

  1. 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. 2. Heat a 12-cup muffin pan in oven 5 minutes.
  3. 3. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.
  4. 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. 5. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.
Note:

We tested with White Lily White Cornmeal Mix.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ham-and-Swiss Corn Muffins Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy