Combine cornmeal, asiago, flour, sugar, baking powder and salt. Set aside.

In a large saucepan, heat oil. Add peppers and sauté 2 minutes. Add ham and continue to cook 1 minute. Remove from heat; cool.

Beat together eggs, milk and buttermilk. Add cornmeal and mix to blend. Fold in peppers and ham.

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.