1 c. chopped smoked ham (1/4 lb.)
1 tbsp. prepared honey mustard
1 1/2 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. granulated sugar
1/2 c. cornmeal
1 egg, well beaten
1/4 c. oil
1 c. plain yogurt
1 c. creamed corn

1. Preheat oven to 400 degrees.

2. Grease or spray individual bundt pans well.

3. Mix ham and mustard; set aside.

4. Sift flour, baking powder, salt, pepper, sugar into large bowl; stir in cornmeal; make a well in center.

5. Combine beaten egg, oil and yogurt; stir in creamed corn.

6. Pour egg mixture into well in dry ingredients. Blend quickly with as few strokes as possible.

7. Fill each bundt pan 1/3 full; spread each with a layer of ham mixture. Top each with remaining batter to 3/4 full.

8. Bake approximately 25 minutes until skewer inserted in the center of muffin comes out clean.

9. Cool 5 minutes in pan; turn out on wire rack. Serve warm.