Ham and Cheddar Cheese Muffins


1/3 cup lard
3 tablespoons sugar
1 1/4 cup milk
1 egg
1 cup flour
3/4 cup yellow corn meal (the finest milling grade)
1/4 cup yellow corn flour (milling grade #400, just slightly grainy)
3/4 cup ham, finely chopped in food processor
3/4 cup medium cheddar cheese, cubed and lightly flour-coated
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon dry parsley
1/4 teaspoon black pepper


Cream lard with sugar, then add the egg and beat. Incorporate the milk - the mixture will be lumpy.

Blend in and then mix flour, corn meal, ham, flour, salt, parsley, dry mustard, pepper and baking powder.

Fold in the cubes of cheese.

Fill greased muffin cups. Bake at 400 F for 20 minutes.

These high-protein muffins are delicious with black coffee and fresh slices of orange. A great way to use leftover ham!