 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
|
I concocted this fun recipe when looking for something to pack for lunch, notes Jenny Wiebe, I had leftover ham but no bread, so I go creative with corn bread mix. The Villa Hills, Kentucky reader says the tender muffins freeze well and are handy for an on-the-go breakfast or lunch. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1/8 teaspoon ground mustard |
1/3 cup milk |
1 tablespoon vegetable oil |
1 egg |
1 cup chopped fully cooked ham |
1/4 cup thinly sliced green onions |
2 tablespoons shredded cheddar cheese |
Directions:
1. In a bowl, combine corn bread mix, mustard, milk, oil and egg just until blended. Stir in the ham and onions.
2. Fill greased or paper-lined muffin cups half full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Immediately sprinkle with cheese. Cool for 5 minutes before removing from pan. Serve warm. Yield: 9 muffins.
|
|