Active Time
20 Mins
Total Time
50 Mins
Yield
Serves 12 (serving size: 1 corn muffin)
Photo: Greg Dupree

How to Make It

Step 1

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.

Step 2

Whisk together flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Whisk together buttermilk, butter, and eggs in a large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in chives, two-thirds (about 2 1/2 ounces) of prosciutto, 1/4 cup tomatoes, and 2 ounces cheese.

Step 3

Divide batter evenly among cups of prepared muffin pan. Sprinkle muffins with remaining prosciutto, remaining 1/4 cup tomatoes, and remaining 2 ounces cheese.

Step 4

Bake at 375°F for 20 minutes or until cheese melts and a wooden pick inserted in center of muffin comes out with moist crumbs. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.

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