Good for breakfast, lunch, snack or dinner!
Ingredients:
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. garlic powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 7 tbsp. butter, melted and cooled, divided
- 1 cup shredded sharp cheddar cheese
- 8 oz, ham slices, diced, divided
- 3 tbsp. finely chopped chives, divided
- Black pepper
Directions:
- Arrange a rack in the middle of the oven and heat to 375 F. Line a standard 12-well muffin pan with paper liners or coat with cooking spray.
- Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda and salt in a large bowl.
- Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined.
- Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine.
- Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.
- Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.
- Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
- Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
