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Muffins Jambalaya

Jambalaya: Cookbook of the Junior League of New Orleans, p. 190
3 tablespoons butter ½ cup finely chopped green pepper ½ cup finely chopped green onion 1 cup yellow corn meal 1 ¼ cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs 2 cups buttermilk 1 cup finely chopped cooked ham 1 cup finely chopped cooked sausage

In a skillet, melt butter and saute green pepper and green onion until soft and translucent but not brown. 

Remove from heat. In a large bowl, sift together cornmeal, flour, soda and salt. In a smaller bowl, beat eggs and stir in buttermilk. Add the egg mixture to the flour mixture all at once, stirring only until mixed. Carefully fold in the ham, sausage and sautéed green pepper and onions (with any butter not absorbed). 

Spoon into well-greased muffin tins, filling 2/3 full. Bake at 400F for 30 minutes or until nicely browned. Serve hot with butter or freeze for later use.

Freeze tightly sealed in plastic bags. To use, thaw in bags 15 minutes, remove from bags and wrap…

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