Blue Corn Muffins

16 ingredients
7 steps

Ingredients

  • 12 cup diced red bell pepper
  • 12 cup diced yellow bell pepper
  • 14 cup diced onion
  • 1 tablespoon vegetable oil
  • 14 cup butter or 14 cup margarine, plus
  • 2 tablespoons butter or 2 tablespoons margarine
  • 12 cup shortening
  • 1 12 cups blue cornmeal
  • 1 cup all-purpose flour
  • 13 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 cup milk
  • 12 cup half-and-half
  • 1 cup diced cooked ham

Directions

  1. 1
    Saute/stir peppers and onion in hot oil until tender; set aside.
  2. 2
    Add butter and shortening to a saucepan; melt over low heat; set aside to cool.
  3. 3
    In a large bowl, combine cornmeal and the next 4 ingredients; mix well and set aside.
  4. 4
    In a bowl, combine eggs, milk, half-and-half, and ham; stir in sauteed vegetables and melted butter/shortening mixture.
  5. 5
    Add to dry ingredients, stirring mixture just until moistened.
  6. 6
    Spoon batter into greased and floured muffin pans, filling 3/4 full.
  7. 7
    Bake in a 350 oven for 20-25 minutes.

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