Outer Banks Corn Muffins

Remember a couple of weeks ago I talked about Chef Dirt (Jerry G. Smith), Outer Banks N.C., this is a recipe from him. This is definitely not your ordinary corn muffin.

This makes a big batch(24), they freeze beautifully, if you are so lucky. Serve these with a big glob of My Country Sausage Gravy one morning with fresh sliced tomatoes out of the garden, or use in your next Cornbread and Turkey Salad.


Outer Banks Corn Muffins
yield: 24 muffins
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1/2 cup diced sweet red pepper
1/4 cup diced sweet bell pepper (green or yellow)
2 tablespoons diced jalapeno pepper (seeds removed, or not)
1/4 cup chopped green onions
1/4 cup plus 2 tablespoons butter
1/2 cup oil
1 tablespoon bacon fat
1 1/2 cups blue cornmeal (white or yellow cornmeal may be used)
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup half-and-half
1 cup chopped country ham

Saute peppers and onion in bacon fat until tender; set aside. Combine butter and shortening in a small saucepan; melt over low heat, set aside to cool. Combine cornmeal, flour, sugar, baking powder and salt. Mix well and set aside. Combine eggs, milk, half-and-half and ham. Stir in sauteed vegetables and melted butter mixture. Add to dry ingredients (to include ham) stirring just until moistened. Spoon into greased and floured muffin pans, filling about 3/4 full. Bake at 350 degrees for 20 to 30 minutes. Makes 24. You may use yellow or white cornmeal instead of blue.