The savory flavors of chopped ham and sharp cheddar mingle with sweet corn bread in this hearty spin on a classic Southern side. Dip these yummy muffins in bowls of Split Pea Soup.
Ham and Cheddar Corn Muffins
MAKES 12 MUFFINS
Ingredients
- 1 cup whole milk
- ½ cup sour cream
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup medium-grind yellow cornmeal
- 1 cup fresh corn kernels*
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup unsalted butter, melted
- ½ cup shredded Cheddar cheese
- ½ cup chopped ham
- *Canned or frozen corn can be substituted.
Instructions
- Preheat oven to 375°. Spray a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together milk, sour cream, and egg, until smooth.
- In another bowl, whisk together flour, cornmeal, corn, sugar, and baking powder. Add milk mixture to flour mixture, stirring until just combined. While stirring constantly, add melted butter in a slow and steady stream until just combined. Fold in cheese and ham. Divide batter between prepared muffin cups.
- Bake until golden brown and a wooden pick inserted into center comes out clean, 15 to 20 minutes. Let cool in pans 10 minutes. Remove from pan. Serve warm.
