Cornbread with Ham

Great breakfast, brunch or lunch fare!

 1 cup all purpose flour
 1 cup cornmeal
 ¼ cup packed brown sugar
 1 Tbsp baking powder
 2 tsp yellow mustard seed
 ½ tsp salt
 ⅔ cup 2% milk
 ¼ cup canola oil
 2 Tbsp prepared yellow mustard
 2 Tbsp honey mustard
 2 Tbsp maple or corn syrup
 1 large egg, well beaten
 4 green onions, chopped
 1 Tbsp chopped fresh dill
 2 cups honey ham, finely chopped

Instructions
1

Preheat oven to 425°F

2

Spray 8 inch x 8 inch cake pan with non-stick cooking spray.

3

In large bowl, combine flour, cornmeal, brown sugar, baking powder, mustard seed and salt. Mix well.

4

In another bowl, combine milk, oil, prepare mustards, maple syrup, beaten egg, onions and dill. Pour mixture into dry ingredients and stir just until moistened.

5

Gently fold in ham. Pour batter into prepared cake pan.

6

Bake until light brown on top and skewer inserted in middle of cornbread comes out clean, about 20 minutes.

7

Remove from oven. Let cool 10 minutes before cutting into three lengthwise, then three crosswise, forming nine squares.

8

Store in an airtight container for up to 2 days or freeze up to 2 months.