5 cups yellow cornmeal
3 cups (9 ounces) Wisconsin Asiago, 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
1 1/2 quarts milk
1 quart buttermilk
Non-stick cooking spray, as needed
1 cup (3 ounces) Wisconsin Asiago cheese, grated Wisconsin Colby or Cheddar cheese,
shredded, as needed (optional)
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.