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I came up with this recipe a number of years ago. It's a family favorite and always a hit with the kids. Adults love 'em too!

HAM & CHEESE CORNBREAD MUFFINS

1 tube Pillsbury Cornbread sticks
1 6 oz. can Hormel ham, diced
1/4 stick sharp cheddar cheese
yellow mustard

Separate the cornbread sticks into 8 sections. Press each section into a muffin tin, forming a cup. Fill each with finely diced ham. Dab mustard on top of ham. Top with grated cheese. Bake at 350 degrees for 15 minutes.

These make a quick meal, re-heat easily and are just as tasty the next day.

You can also use Jiffy cornbread mix. Mix up batter as directed. Use muffin papers and fill cups half way with mix. Add the rest of the ingredients, then bake according to directions on box. I prefer the other method, but this is just as good.

I've also made these with Pillsbury biscuits, chopped Steak-Ems, A-One, and cheese. Not quite as successful, but still good.

I've had some trouble posting, so I hope this works. :)

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Replies to This Discussion

I am going to have to try these Barb. I have children and I need fast and yet good food for them. Thanks for this.
another treat kids seem to enjoy is peanut playdough.

1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk

just mix it all together untill an even consistancy and roll into 1 inch balls.

also good rolled in toppings such as coconut or chocolate shavings
I make these trail mix bars almost once a week and after making them, store bought bars just don’t make the cut anymore. Love these bars!!! It’s an easy recipe and you can always add a little of this and a little of that. I add some extra peanuts to my recipe because I love peanuts.

Trail Mix Bars

4 tablespoons (½ stick) unsalted butter (I use salted butter and usually use about ¹⁄₃ stick instead of ½ stick)
3 tablespoons honey
1 ¹⁄₃ cups quick-cooking oats
½ cup packed light brown sugar
¾ cup Cheerios (I use Multi-grain Cheerios)
¼ cup raisins (I use dried Apricots cut into small pieces. Not a raisin fan.)
¼ cup salted peanuts or pumpkin seeds (I use unsalted peanuts)
¼ cup milk chocolate chips
¼ cup sunflower seeds (I usually make my bars without the sunnies)
¼ teaspoon salt (I usually don’t add the salt since I use salted butter in the recipe)

Preheat the oven to 325®F. Line an 8-inch square pan with parchment or other baking paper and lightly grease. (I use parchment paper and never grease)

Put the butter and honey in a small saucepan and heat gently until the butter has melted. Set aside to cool.

Put the remaining ingredients in a large bowl and stir to combine. Add the cooled butter mixture and mix well. Transfer to the prepared pan and press down firmly with a potato masher. (I use the back of a big serving spoon sprayed with cooking spray to press the mixture) Bake for 30 minutes or until the center is just firm to the touch.
Allow to cool for 15 minutes, then mark into eight bars, using a sharp knife.

Allow to cool completely before lifting from the pan. Store in an airtight container.

I found this recipe in the book, “Lunch Boxes and Snacks” by Annabel Karmel
This looks fun to do with my son and daughter for a cooing project for homeschool. Thank you Christine. Will let you know when we did it and what we did.

Christine (Raeful Ladybug) said:
I make these trail mix bars almost once a week and after making them, store bought bars just don’t make the cut anymore. Love these bars!!! It’s an easy recipe and you can always add a little of this and a little of that. I add some extra peanuts to my recipe because I love peanuts.

Trail Mix Bars

4 tablespoons (½ stick) unsalted butter (I use salted butter and usually use about ¹⁄₃ stick instead of ½ stick)
3 tablespoons honey
1 ¹⁄₃ cups quick-cooking oats
½ cup packed light brown sugar
¾ cup Cheerios (I use Multi-grain Cheerios)
¼ cup raisins (I use dried Apricots cut into small pieces. Not a raisin fan.)
¼ cup salted peanuts or pumpkin seeds (I use unsalted peanuts)
¼ cup milk chocolate chips
¼ cup sunflower seeds (I usually make my bars without the sunnies)
¼ teaspoon salt (I usually don’t add the salt since I use salted butter in the recipe)

Preheat the oven to 325®F. Line an 8-inch square pan with parchment or other baking paper and lightly grease. (I use parchment paper and never grease)

Put the butter and honey in a small saucepan and heat gently until the butter has melted. Set aside to cool.

Put the remaining ingredients in a large bowl and stir to combine. Add the cooled butter mixture and mix well. Transfer to the prepared pan and press down firmly with a potato masher. (I use the back of a big serving spoon sprayed with cooking spray to press the mixture) Bake for 30 minutes or until the center is just firm to the touch.
Allow to cool for 15 minutes, then mark into eight bars, using a sharp knife.

Allow to cool completely before lifting from the pan. Store in an airtight container.

I found this recipe in the book, “Lunch Boxes and Snacks” by Annabel Karmel

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