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Southwestern Corn Muffins
1/2 cup chopped sweet red pepper 1/2 cup chopped sweet yellow pepper 1/4 cup chopped onion 2 tbsp cooking oil 3/4 cup diced ham 1 1/2 cups yellow cornmeal 1 cup flour 1 tbsp baking powder 1 tsp salt 1/4 cup sugar 2 eggs 1 cup milk 1/2 cup whipping cream 1/4 cup vegetable oil 14 cup margarine, melted
optional - substituent on of the sweet chopped pepper for chopped jalapeno
Saute peppers and onion in oil until tender. Add ham and cook until heated.
In a large bowl combine cornmeal, flour, baking powder and salt. Make a well in the center of the bowl.
In another bowl combine the eggs, milk and all other ingredients. Mix well.
Add the egg mixture and the onion/pepper/ham mixture to the dry ingredients and combine until moistened. Do not over mix.
Fill prepared muffin tins 2/3's full and bake at 425F for 15-20 minutes. Remove from the pan immediately upon removing from the oven.