Ham and cheese corn muffins are delicious with eggs for breakfast or a great snack anytime. Spice it up with the optional jalapeño.
Preheat oven to 400˚F. Grease a 12-cup muffin tin or line with paper cups. In large mixing bowl, stir together flour, corn meal, sugar, baking powder, salt, pepper, and garlic powder. In a medium-sized bowl, whisk together eggs, buttermilk, and vegetable oil. Add wet ingredients to dry ingredients, then add ham, cheese, and diced jalapeño (if using). Stir until combined. Spoon batter into prepared muffin tin and bake for 12-15 minutes, until golden brown.
Can be eaten warm or stored in airtight container in refrigerator for up to 3 days.