1 cup flour
1 cup cornmeal
1 cup buttermilk
3/4 cup cubed smoked ham
2/3 cup shredded extra sharp cheddar
1/2 cup diced poblano pepper
1/4 cup sugar
1/4 cup canola oil or melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and oil until well combined. Fold in the ham, peppers and cheese. Divide evenly among the wells and bake 15 minutes or until golden brown and a toothpick inserted in the middle of the center muffin comes out clean. Cool on a wire rack.
I love when I can take leftovers and make something entirely new with them. I had some ham leftover from a recipe development gig I am working on and while ham sandwiches are always tasty, I wanted to try to use it in a different way. I loved the contrast of the smoky ham, sharp pepper and cheddar against the lightly sweet cornbread. They would be great as a treat for breakfast but they were also wonderful when served instead of a roll with soup or chili.
Note: Like most muffins, these muffins reheat and freeze well. Never be without breakfast again!