Prep Time20m
Cook Time 20m
Ready Time 40m
Yield 6 muffins


2 boxes of Pillsbury™ Corn Muffin Mix

2 large eggs

2/3 cup whole milk

1/2 tsp salt

1/4 tsp black pepper

1 cup cheddar jack cheese

1/2 cup finely diced ham steak

1/4 cup chopped scallions

flour for dusting

non-stick spray


Step 1

Bring a medium-sized pot of water to a boil. Once boiling, reduce to medium heat until the bubbles start to subside. Using a slotted spoon, slowly and carefully drop each egg into the water. Boil for 6 minutes. Immediately place soft-boiled eggs in an ice bath to stop them from cooking. Allow to cool for 10 minutes before peeling. Place peeled eggs in the fridge until needed.

Step 2

Preheat oven to 425 degrees.

Step 3

Make cornbread mix based on the directions on the box and add salt + pepper. Fold in cheese, ham, and scallions. Set aside.

Step 4

Spray a jumbo-sized muffin tin with non-stick spray and sprinkle on flour. Rotate the tin until the flour coats the inside of the muffin cups. Turn upside down and pat out any leftover flour. Using a paper towel, clean up any flour that may have stuck to the exterior of the tin.

Step 5

Scoop 1/3 cup of mixture into each muffin cup. Toss each egg in flour (this allows the eggs to sit still) and place it in the middle of each cup. Pour another 1/3 cup of mixture onto each egg. (The egg will be slightly poking out. That's okay. As the muffins bake, the batter will expand and surround each egg.)

Step 6

Bake for 16-18 minutes or until the tops feel firm to the touch. Allow to cool for 5 minutes before removing from the tin and enjoying!

Nutritional Information Per Serving

Serving Size (1 Muffin), Calories 330 (Calories from Fat ), Total Fat 14g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 130mg, Sodium 900mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 14g, Includes 11g Added Sugars), Protein 14g, Potassium 135mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 1mg, Calcium 208mg, Iron 3mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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