Ingredients
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1 (8.5) pkg corn muffin mix, such as Jiffy
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1 (8.25 oz) can cream-style corn
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2 large eggs
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1/4 cup chopped ham steak
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1/2 cup shredded Cheddar cheese
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2 tbsp olive oil, divided
Steps
1
In a large bowl, stir together the muffin mix, corn, and eggs until smooth. Season with salt and pepper. Fold in the ham and cheese.
2
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium. Scoop the batter, ¼ cup per fritter, into the skillet and flatten with the back of a spoon. Cook 2–3 min. per side, until fritters are golden brown. Transfer to a paper towel–lined plate. Repeat with remaining 1 tbsp oil and batter. Serve warm, or let cool completely, then wrap tightly in plastic. Store fritters in an airtight container in the freezer. To reheat, microwave fritters 30 sec.–1 min., until warm.
