Muffins Jambalaya 1/2 cup finely chopped green pepper 1/2 cup finely chopped green onion 1 cup yellow cornmeal 1 1/4 cups flour 2 tsp. baking soda 1 tsp. salt 2 eggs 2 cups buttermilk 1 cup finely chopped cooked ham 1 cup finely chopped cooked sausage
In a skillet, melt butter and saute green pepper and green onion until soft and translucent but not brown. Remove from heat. In a large bowl, sift together cornmeal, flour, baking soda, and salt. In a smaller bowl, beat eggs and stir in buttermilk. Add the egg mixture to the flour mixture all at once, stirring only until mixed. Carefully fold in the ham, sausage, and sauted green pepper and onions (with any butter not absorbed). Spoon into well greased muffin tins, filling 2/3 full. Bake at 400 for 30 minutes or until nicely browned. Serve hot with butter or freeze for later use. Makes 1 dozen. NOTES: Freeze tightly in sealed plastic bags. To use, thaw in bags 15 minutes. Remove from bags and wrap tightly in heavy foil; place in 400F oven for 15 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
