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

1. Saute/stir peppers and onion in hot oil until tender; set aside.

2. Add butter and shortening to a saucepan; melt over low heat; set aside to cool.

3. 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.

4. Add to dry ingredients, stirring mixture just until moistened.

5. Spoon batter into greased and floured muffin pans, filling 3/4 full.

6. Bake in a 350° oven for 20-25 minutes.

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