PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 jumbo muffins or 12 muffin halves
Number Of Ingredients 17
Steps:
- Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
- Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
- Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
- Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.
- Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
- Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
- Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.
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Nicole Nkulu
[email protected]Overall, I thought these corn muffins were just okay. They weren't the best corn muffins I've ever had, but they weren't the worst either.
Joseph Torrance
[email protected]These corn muffins were a bit too corny for my taste. I think I would have liked them better if I had used less cornmeal in the batter.
Yousef Ali
[email protected]These corn muffins were a bit too cheesy for my taste. I think I would have liked them better if I had used less cheese in the batter.
Mason Self
[email protected]These corn muffins were a bit too spicy for my taste. I think I would have liked them better if I had used less chili powder in the batter.
Jay Lay
[email protected]These corn muffins were a bit too salty for my taste. I think I would have liked them better if I had used less salt in the batter.
Bhoganand Choudhary
[email protected]These corn muffins were a bit too sweet for my taste. I think I would have liked them better if I had used less sugar in the batter.
caneil buchanan
[email protected]I'm not sure what went wrong with these corn muffins, but they turned out really crumbly. I think I might have overmixed the batter.
Sheryl Newton
[email protected]These corn muffins were really easy to make, but they didn't turn out as well as I had hoped. The muffins were a bit too dense and dry.
Lambli Richard
[email protected]I found these corn muffins to be a bit bland. I think I would have liked them better if I had added some more seasonings to the batter.
Latifat Oyewole
[email protected]These corn muffins were a bit too dry for my taste. I think I would have liked them better if I had added more milk or butter to the batter.
Tiaan Lensley
[email protected]I'm not usually a fan of corn muffins, but these were really good! The ham and cheese added a nice flavor, and the muffins were moist and fluffy. I'll definitely be making these again.
Artor Young
[email protected]These corn muffins were perfect for my busy morning. They were quick and easy to make, and they tasted great. I especially liked the addition of ham and cheese, which gave them a nice savory flavor.
Sanusi Rasaki
[email protected]I made these muffins for my kids' lunchboxes and they loved them! They're a great way to get them to eat their veggies. I also like that they're a healthy and filling snack.
Phiona K06
[email protected]These corn muffins were so good! They were moist and flavorful, with just the right amount of cheese and ham. I loved the crispy edges and the fluffy centers. I will definitely be making these again soon.
Sylvia Jeleni
[email protected]These muffins were delicious! I made them for a brunch party and they were a huge hit. Everyone loved the combination of ham, cheese, and corn. I will definitely be making these again.
Krishna Thakur
[email protected]I've tried many corn muffin recipes, but this one is by far the best. The muffins are light and fluffy, with a perfect balance of ham, cheese, and corn. I love that they're also really easy to make. I'll be making these again and again!
Mikey Von Doom (MikeyVonD)
[email protected]These corn muffins were a hit with my family! They were so easy to make and turned out perfectly. The ham and cheese added a nice savory flavor, and the corn gave them a slightly sweet and moist texture. I will definitely be making these again.