Blue Cheese Cornbread

Preheat oven to 325 F. Grease six ramekins (2.5″ diameter) or a 6-count muffin pan with butter. Set aside.

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking soda and salt. Make a well in the center of it. Pour the beaten eggs in the middle of the well, then add the 2 1/2 tablespoons of butter. Lastly, pour the milk. Mix until all is combined. Drop in the cheese and the ham and mix again.

Into each ramekin/cup, put three tablespoons of the batter.

Bake for 30 minutes or until a skewer inserted into the cakes come out clean.