Ham and Cheese Cornbread Muffins Recipe
These ham and cheese cornmeal muffins have little bits of ham, sharp cheddar, and thinly sliced green onions. They are the perfect side to a bowl of soup or warmed up for breakfast with a little slab of butter.
Servings: 12 muffins
Calories: 240kcal
Ingredients
- 1¼ cups yellow cornmeal fine or medium ground
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- ¼ cup butter melted
- 1 cup cheddar cheese shredded
- 1/2 cup ham chopped
- 1/4 cup green onions thinly sliced
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and garlic powder and stir until well-mixed. In a separate mixing bowl, add the egg and whisk to break it up, then whisk in the milk and melted butter.
- Add the egg mixture into the dry ingredients and stir with a spatula just until combined. The batter will be slightly lumpy—don't overmix! Finally, gently fold in the cheese, ham, and green onions.
- Spray a muffin pan with nonstick cooking spray or add paper liners, then spoon or scoop batter to fill each muffin tin 3/4 full.
- Bake in your preheated oven for 20-25 minutes, or until the edges become golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving warm or room temperature. Enjoy!
Notes
Storing instructions: store cornbread muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight or pull out to room temperature for a couple of hours.
Reheating: either warm in the microwave for about 30-60 seconds on high, or reheat gently in a 300 degree F oven for about 10 minutes, or until warmed through.
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 229mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 1.3mg