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<\/a>1 1\/2 cups all-purpose flour\n1\/2 cup stone-ground yellow cornmeal
\n2 teaspoons baking powder
\n1 teaspoon garlic powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 1\/4 cups buttermilk
\n2 large eggs
\n7 tablespoons unsalted butter, melted and cooled, divided
\n1 cup shredded sharp cheddar cheese
\n8 ounces thick-cut deli ham (1\/2-inch thick), diced
\n3 tablespoons finely chopped chives, divided
\nFreshly ground black pepper<\/p>\n
Arrange a rack in the middle of the oven and heat to 375\u00c2\u00b0F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1\/2 cup of the ham, and 2 tablespoons of the chives. Spoon the batter into the muffin wells, filling each about 3\/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1\/2 teaspoon of the remaining melted butter. Bake until the tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. RECIPE NOTES: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ham and Cheddar Lunch Box Muffins 1 1\/2 cups all-purpose flour 1\/2 cup stone-ground yellow cornmeal 2 teaspoons baking powder 1 teaspoon garlic powder 1\/2 teaspoon baking soda 1\/2 teaspoon salt 1 1\/4 cups buttermilk 2 large eggs 7 tablespoons unsalted butter, melted and cooled, divided 1 cup shredded sharp cheddar cheese 8 ounces thick-cut deli ham (1\/2-inch thick), diced 3 tablespoons finely chopped chives, divided Freshly ground black pepper Arrange a rack in the middle of the oven and…<\/p>\n