Leftover Ham? Try these!

It's kind of nice to be back to bloggy world.  I have felt behind the "8-ball" more this Christmas than others in recent memory.  One reason is because darling husband (DH) has been on the road a lot.  Most weeks.  He doesn't shop or cook for Christmas,  but is a necessary component of running the family!  Another reason is because our bedroom flooded (the first time was in September, shortly after I started blogging), this time it was last weekend.  My bedroom furniture is still in an upheaval.  We'll get it back to normal today...  In case you are wondering, a pipe burst in our pool closet which is right outside of our master bath.

This week, it's back to a relaxed-normal. 

I've already made use of my leftover Christmas ham in the following recipe.  (We bought a famous-name ham, as we usually do, it seemed extra salty this year, though, so I think it will be getting put into more recipes than usual.)

Ham-Cheddar Cornmeal Muffins

(recipe adapted from The Muffin Baker's Guide by B. Koffler)

1 1/2 c. white flour

1/2 c. cornmeal

1 tblsp. baking powder

1/2 teas. salt

pinch of cayenne pepper

1 egg

1 c. milk

1/4 c. (1/2 stick) melted butter

3/4 grated sharp cheddar cheese

1 1/2 c. diced ham

1.  Preheat oven to 425^oF

2.  Grease 12-cup muffin tin

3.  In a large mixing bowl, combine flour, cornmeal, baking powder, salt and cayenne pepper.

4.  In another bowl, beat egg with milk and melted butter.

5.  Add liquid ingredients and stir until moistened.

6.  Fold ham and cheese into batter.

7.  Spoon into muffin cups.

8.  Bake for 15-20 min. or until golden.

(You can adjust ham and cheese measurements to your liking/ or what you have on hand.)  The first time I made them I used cupcake papers.  I would advise against it, they tend to stick to the paper.

This can also be made with a cornbread muffin mix!

I have made these twice already.  The family really enjoys them.