⅔ cup all purpose flour

½ cup cornmeal

½ cup sugar

1 T baking powder

1 ½ tsp kosher salt

½ cup melted unsalted butter

1 cup sour cream

2 eggs

1 can creamed corn

1 cup shredded cheddar cheese

2 cups diced leftover ham

1 JAZZ™ apple, small diced


Preheat the oven to 350 degrees.

Stir together flour, cornmeal, sugar, baking powder, and salt.

Stir together melted butter, sour cream, eggs, and creamed corn.

Mix both mixtures together until well combined.  Fold in the cheese, ham, and apples.

Use muffin liners or spray a muffin pan with nonstick spray.

Fill each muffin cup about ¾ of the way with the cornbread mixture and bake for approximately 20-30 minutes or until the tops are golden brown and the middle is set (test with a toothpick).

Let cool slightly and then remove the muffins and serve warm or at room temperature.