Categories: Lunch, Muffins, Side Dish
Ingredients
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup diced onion
- 1 tablespoon vegetable oil
- 1/4 cup butter or 1/4 cup margarine, plus
- 2 tablespoons butter or 2 tablespoons margarine
- 1/2 cup shortening
- 1 1/2 cups blue cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 cup milk
- 1/2 cup half-and-half
- 1 cup diced cooked ham
Directions
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Saute/stir peppers and onion in hot oil until tender; set aside.
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Add butter and shortening to a saucepan; melt over low heat; set aside to cool.
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In a large bowl, combine cornmeal and the next 4 ingredients; mix well and set aside. In a bowl, combine eggs, milk, half-and-half, and ham; stir in sauteed vegetables and melted butter/shortening mixture.
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Add to dry ingredients, stirring mixture just until moistened.
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Spoon batter into greased and floured muffin pans, filling 3/4 full.
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Bake in a 350° oven for 20-25 minutes.