Ham-and-Swiss Corn Muffins

Ham-and-Swiss Corn Muffins

Heating the pan beforehand results in a nice crispy bottom.

  • Yield: Makes 1 dozen


  • 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.


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Ham-and-Swiss Corn Muffins Recipe