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Confetti Corn Spoonbread

Servings: 24


5 cups yellow cornmeal
3 cups (9 ounces) Wisconsin asiago cheese, grated
1 1/2 cups flour
1/2 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable oil
3 cups green, yellow, and red bell peppers, seeded and diced small
3 cups baked ham, diced
10 eggs
1 1/2 quarts milk
1 quart buttermilk
Non-stick cooking spray, as needed
1 cup (3 ounces) Wisconsin asiago cheese, grated Wisconsin colby cheese or Wisconsin cheddar cheese, shredded, as needed (optional)

Cooking Directions:

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.

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