Ingredients
Cooking Instructions
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1
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Combine cornmeal, asiago, flour, sugar, baking powder and salt. Set aside.
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2
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In a large saucepan, heat oil. Add peppers and sauté 2 minutes. Add ham and continue to cook 1 minute. Remove from heat; cool.
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3
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Beat together eggs, milk and buttermilk. Add cornmeal and mix to blend. Fold in peppers and ham.
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4
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Spray a 12x20x4-inch steam table pan with non-stick cooking spray. Spread batter evenly in prepared pan and sprinkle with asiago and shredded Colby or cheddar, if desired. Bake until set and top is golden: in a conventional oven at 375°F for 45 to 50 minutes; convection oven at 325°F for 35 to 40 minutes. Let stand 10 to 15 minutes before serving. Serve with a freshly baked baking powder biscuit and butter.
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Cooking Instructions
|
1
|
Combine cornmeal, asiago, flour, sugar, baking powder and salt. Set aside.
|
|
2
|
In a large saucepan, heat oil. Add peppers and sauté 2 minutes. Add ham and continue to cook 1 minute. Remove from heat; cool.
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|
3
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Beat together eggs, milk and buttermilk. Add cornmeal and mix to blend. Fold in peppers and ham.
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|
4
|
Spray a 12x20x4-inch steam table pan with non-stick cooking spray. Spread batter evenly in prepared pan and sprinkle with asiago and shredded Colby or cheddar, if desired. Bake until set and top is golden: in a conventional oven at 375°F for 45 to 50 minutes; convection oven at 325°F for 35 to 40 minutes. Let stand 10 to 15 minutes before serving. Serve with a freshly baked baking powder biscuit and butter.
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