1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet yellow pepper
1/4 cup finely chopped onion
2 tablespoons vegetable oil
3/4 cup diced cooked ham
1 1/2 cups blue or yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
2 eggs, beaten
1 cup milk
1/2 cup whipping cream
1/4 cup vegetable oil
1/4 cup butter or margarine, melted

Saut?peppers and onion in oil until tender; stir in ham.

Combine cornmeal, flour, baking powder, salt and sugar in a large bowl; make a well in center of mixture.

Combine eggs and remaining ingredients; add to dry ingredients with pepper mixture, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425 degrees F for 15 to 20 minutes or until golden. Remove from pans immediately.

Yields about 2 dozen.