Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr
Prep:
15 min
Inactive:
50 min
Cook:
55 min
Yield:
6 jumbo muffins or 12 muffin halves
Level:
Intermediate
Total:
2 hr
Prep:
15 min
Inactive:
50 min
Cook:
55 min
Yield:
6 jumbo muffins or 12 muffin halves
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.

Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.

Gently peel the eggs under cold running water. (Older eggs are easier to peel.)

Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.

Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.

Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate small bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).

Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.

Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Banana Muffins

Recipe courtesy of Food Network Kitchen

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Candy Corn

Recipe courtesy of Alton Brown

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.