Southwest Corn Muffins
Submitted by izzie
Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThese aren’t your average cornbread muffins. They’re packed with enough filling to make them a legit lunch.
Creamed corn keeps the batter moist while diced ham, pepper jack cheese, green chiles, and sweet red bell pepper bring the Southwest heat and texture. Each bite has a little crunch from the cornmeal, a gooey cheese pull, and smoky bits of browned ham scattered throughout.
Bake them in a muffin tin or pour the whole batch into an 8-inch square pan for cornbread squares instead.
Pro Tips
- Brown the diced ham before adding it to render out extra fat and get those crispy, caramelized edges.
- Don’t overmix the batter. Stir until just combined for tender, fluffy muffins instead of dense hockey pucks.
- Swap pepper jack for sharp cheddar if you want flavor without the spice kick.
Ingredients
Directions
Combine dry ingredients in bowl and mix well.
Beat egg and milk together; add corn.
Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add canned ham that you have browned and drained on paper towels.
Stir until just mixed.
Pour into greased pans. Bake at 400 for 30 minutes or until toothpick in center comes out clean.
You can also use an 8-inch square pan for the above batter.
Serve with a nice green salad.
Comments
