Put-An-Egg-In-It Ham and Cheese Corn Muffins
Put-An-Egg-In-It Ham and Cheese Corn Muffins is a main course that serves 6. One portion of this dish contains about 30g of protein, 39g of fat, and a total of 713 calories. For $1.37 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up ham, unsalted butter, flour, and a few other things to make it today. 2700 people have tried and liked this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 78%. Baked Ham and Cheese Egg Muffins, Ham & Cheese Egg Muffins + VIDEO, and Ham & Cheese Egg Muffins + VIDEO are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 105 minutes
Ingredients:
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup cornmeal
9 large eggs
2 1/4 cups all-purpose flour
2 teaspoons fresh thyme leaves
Coarsely ground black pepper
1/4 pound ham, finely chopped (about 2/3 cup)
Kosher salt
1 1/2 cups milk
1/2 small onion, finely chopped
1/2 cup finely grated Parmesan
1 1/2 cups shredded sharp Cheddar (about 3 ounces)
1/3 cup sour cream
2 tablespoons sugar
8 tablespoons unsalted butter, 2 tablespoons soft and 6 tablespoons melted
Equipment:
muffin liners
muffin tray
oven
sauce pan
bowl
frying pan
whisk
Cooking instruction summary:
Watch how to make this recipe. 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 small 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.
Step by step:
1. Watch how to make this recipe.
2. Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
3. 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.
4. Cook the eggs: Put 6 cold eggs in a medium saucepan.
5. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes.
6. 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.
7. Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
8. 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.
9. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes.
10. Remove from the heat and stir in the thyme. Cool in the skillet.
11. Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
12. Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate small 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).
13. 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.
14. 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.
15. Bake until the muffin tops are golden, 35 to 40 minutes.
16. Let the muffins rest in the hot muffin tin for at least 10 minutes.
17. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.
Nutrition Information:
covered percent of daily need
