04-02-2005, 05:14 PM
1/2 cup diced sweet red pepper
1/2 cup diced sweet yellow pepper
1/4 cup diced onion
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup shortening
1 1/2 cups blue cornmeal*
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup half-and-half
1 cup diced cooked ham
Sauté peppers and onion in oil until tender; set aside.
Combine butter and shortening in a small saucepan; melt over low heat. Set aside to cool.
Combine cornmeal and next 4 ingredients; mix well, and set aside.
Combine eggs, milk half and half and ham. Stir in sautéed vegetables and melted butter mixture. Add to dry ingredients, stirring mixture just until moistened. Spoon into greased and floured muffin pans, filling three-fourths full. Bake at 350 degrees F for 20 to 25 minutes.
Makes 2 dozen.
1/2 cup diced sweet yellow pepper
1/4 cup diced onion
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup shortening
1 1/2 cups blue cornmeal*
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup half-and-half
1 cup diced cooked ham
Sauté peppers and onion in oil until tender; set aside.
Combine butter and shortening in a small saucepan; melt over low heat. Set aside to cool.
Combine cornmeal and next 4 ingredients; mix well, and set aside.
Combine eggs, milk half and half and ham. Stir in sautéed vegetables and melted butter mixture. Add to dry ingredients, stirring mixture just until moistened. Spoon into greased and floured muffin pans, filling three-fourths full. Bake at 350 degrees F for 20 to 25 minutes.
Makes 2 dozen.