Blue Corn Muffins

"From Routh Street Cafe, Dallas, TX."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
55mins
Ingredients:
16
Yields:
24 muffins, approximately
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ingredients

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directions

  • Saute/stir peppers and onion in hot oil until tender; set aside.
  • Add butter and shortening to a saucepan; melt over low heat; set aside to cool.
  • 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.
  • Add to dry ingredients, stirring mixture just until moistened.
  • Spoon batter into greased and floured muffin pans, filling 3/4 full.
  • Bake in a 350° oven for 20-25 minutes.

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Reviews

  1. The recipe was reduced by half and in using my silicone muffin pans the yield was only 6 muffins. They were very good and went very well with beans and greens.
     
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