Ham & Cheese Cornbread Muffins

Preheat oven to 200 C. Line a 12-count muffin tin with paper liners (recipe may make a couple extra so you might have an extra pan on hand in case).

In a large bowl, combine the cornmeal or cornflour (corn flour results in a finer texture), all-purpose flour and salt. In another bowl, whisk the egg, milk, baking powder and soda. Combine dry and wet ingredients just until everything comes together but don’t over mix! Add the melted butter.

Fold in the diced ham and cheese. Spoon batter into the lined muffin pan or if you don’t have a muffin pan, just use the paper liners set on a baking tray, but if you do this make sure to use two for each muffin.

Bake them on 200°C for 15-20 minutes, until a toothpick comes out clean!

Note: The original recipe called for buttermilk and milk instead of just milk, but I didn’t have any handy. Using buttermilk might make the muffins a bit less crumbly, but they are lovely anyway.