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Cornbread mix, commercially prepared |
40 oz |
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Water
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24 oz |
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Corn kernels, canned
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4 oz |
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Yellow onions, diced
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2-1/2 oz |
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Green bell peppers, diced
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2 oz |
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Red bell peppers, diced
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2 oz |
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Cheddar cheese, shredded |
3 oz |
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Honey
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4 oz |
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Pickled jalapeno peppers, minced
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1-1/2 oz |
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Cilantro, fresh, chopped
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1/2 oz |
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Black pepper, coarse ground |
tsp |
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Tyson® Black Forest Chicken Ham |
54-1/4 oz |
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1. Prepare the cornbread batter according to the manufacturer’s instructions using the weights and amounts listed.
2. Gently mix all of the remaining ingredients EXCEPT for diced chicken ham and the last amount of shredded Cheddar cheese into the corn muffin batter.
3. Spoon 1.5-ounces of muffin batter into each spot in a large muffin pan that has been coated with non-stick spray. Top the batter with 1.75-ounces of diced chicken ham, and then spoon another 1.5-ounces of muffin batter atop the chicken ham.
4. Bake the muffins in a preheated 350°F convection oven, low fan speed, for 7-10 minutes.
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Cheddar cheese, shredded |
3-1/8 oz |
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1. Remove the muffins from the oven and top each muffin with 0.10-ounce of shredded Cheddar cheese.
2. Continue to bake the muffins at 350°F for another 3-5 minutes, or until the muffins are baked through.
3. Let the muffins cool slightly, remove from the pan and serve warm.
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