Ingredients
The following ingredients have 12 Servings
- 1/2 cup butter, divided
- 1 cup corn, fresh or frozen
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon plus 1/2 tablespoon sugar, divided
- 4 ounces sliced ham, cut into strips (about 1 cup)
- 2 tablespoons maple syrup
- 6 eggs, divided
- 1 cup flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Black pepper, for seasoning
- 1 cup cheese (a sharp white cheddar is great)
- 1 roasted poblano, diced (also great with hatch or other chiles)
- 1 cup milk
Instruction
- Preheat oven to 400° F.
- Melt a tablespoon of butter in a pan over medium heat, add corn, salt, and 1/2 teaspoon sugar (this is optional optional: I added the sugar when making these with frozen corn, but fresh wouldn't need it) and cook until brown. Remove to bowl, set aside, and wipe/rinse out pan.
- Add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the corn. Rinse/wipe out pan.
- Add a tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl.
- Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda, and a good dose of black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter. Stir dry and wet mixtures together then fold in cheese, ham, corn, eggs, and chiles.
- Use 1 final tablespoon of butter to grease a muffin tin and add batter. Bake about 15 minutes, or until a toothpick comes out clean.
