Cheese And Ham Corn Muffins Recipe

Recipe By Slurrp

Cheese and ham corn muffins are a delicious and savory twist on traditional corn muffins. These muffins are packed with flavor, thanks to the combination of sharp cheddar cheese and diced ham. The cornmeal adds a slightly sweet and nutty taste, while the buttermilk keeps the muffins moist and tender. Perfect as a snack or as a side dish, these muffins are sure to be a hit at any gathering.

4.6
21 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Cheese And Ham Corn Muffins
plan
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ingredients serve

Ingredients for Cheese And Ham Corn Muffins Recipe

  • 0.08 cup Cornmeal
  • 0.08 cup All Purpose Flour
  • 0.08 tablespoon Baking Powder
  • 1/25 teaspoon Baking Soda
  • 1/25 teaspoon Salt
  • 0.17 tablespoon Sugar
  • 0.08 cup Buttermilk
  • 1/50 cup Melted Butter
  • 0.17 Eggs
  • 0.08 cup Grated Sharp Cheddar Cheese
  • 1/25 cup Diced Ham

Directions: Cheese And Ham Corn Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C) and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • STEP 3.In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
  • STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 5.Fold in the grated cheese and diced ham.
  • STEP 6.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • STEP 7.Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 9.Serve the cheese and ham corn muffins warm or at room temperature.
  • STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • For extra flavor, you can add some chopped green onions or jalapenos to the batter.
  • Make sure not to overmix the batter, as this can result in dense muffins.
  • If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • These muffins are best served fresh, but you can reheat them in the microwave for a few seconds if desired.

Storage and Serving

  • These muffins are great as a snack or as a side dish for soups, stews, or chili.
  • To store, place the muffins in an airtight container at room temperature.
  • You can also freeze the muffins for up to 3 months. To thaw, leave them at room temperature or reheat in the microwave.
  • Serve the muffins warm or at room temperature.
Nutrition
value
82
calories per serving
6 g Fat5 g Protein3 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    5g
  • Carbs
    3g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    3g
  • Protein
    5g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    104mg
  • Iron
    < 1mg
  • Vitamin A
    25mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    115mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp