Ingredients

• 1/2 cup Butter divided
• 1 cup Corn fresh or frozen
• 1-1/4 tsp Salt divided
• 1/2 tsp Sugar + 1/2 tablespoon divided
• 4 oz sliced ham cut into strips (about 1 cup)
• 2 Tbsp Maple Syrup
• 6 Eggs divided
• 1 cup Unbleached White All-Purpose Flour
• 1/2 cup Medium Grind Cornmeal or Organic Medium Grind Cornmeal
• 2-1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• Black Pepper for seasoning
• 1 cup Cheese (a sharp white cheddar is great)
• 1 roasted poblano diced (also great with hatch or other chiles)
• 1 cup Milk

Instructions

1. Preheat oven to 400° F.
2. Melt a tablespoon of butter in a pan over medium heat, add corn, salt, and 1/2 teaspoon sugar (this is optional optional: I added the sugar when making these with frozen corn, but fresh wouldn't need it) and cook until brown. Remove to bowl, set aside, and wipe/rinse out pan.
3. Add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the corn. Rinse/wipe out pan.
4. Add a tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl.
5. Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda, and a good dose of black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter. Stir dry and wet mixtures together then fold in cheese, ham, corn, eggs, and chiles.
6. Use 1 final tablespoon of butter to grease a muffin tin and add batter. Bake about 15 minutes, or until a toothpick comes out clean.