Ham-And-Swiss Corn Muffins – a delicious recipe with ham, butter, white cornmeal, sugar, buttermilk, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0. 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 425u00b0 for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.
6
We tested with White Lily White Cornmeal Mix.
1081
kcal
Calories
100
g
Fat
30
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup diced cooked ham, 4 tablespoons butter, melted and divided, 2 cups self-rising white cornmeal mix, 1 tablespoon sugar, and more.
Yes, Ham-And-Swiss Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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