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