Ham-and-Swiss Corn Muffins

Ingredients

• 4 tablespoons butter divided melted
• 1.5 cups buttermilk 
• 2 cups self-rising cornmeal mix white
• 1 cup ham diced cooked
• 2 tablespoons dijon mustard 
• 1 large eggs 
• 1 tablespoon sugar 
• 4 oz swiss cheese shredded

Equipment

• bowl
• frying pan
• oven
• wire rack
• muffin tray

Directions

1. Preheat oven to 42
2. Brown ham in 1 Tbsp. melted butter in a nonstick skillet over medium-high heat 5 to 6 minutes.
3. Heat a 12-cup muffin pan in oven 5 minutes.
4. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.
5. Stir together buttermilk, egg, and Dijon mustard; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in remaining 3 Tbsp. melted butter, cheese, and ham.
6. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.
7. Bake at 425 for 15 to 20 minutes or until golden.
8. Remove from pan to a wire rack, and let cool 10 minutes.