Jambalaya Mini Muffins
3 T butter
1/2 c onion, very finely minced
1/2 c green pepper, very finely minced
1 c cornmeal
1 1/4 c flour
2 t baking soda
1 t salt
2 c buttermilk
1 c cooked ham, very finely minced
1 c cooked Italian sausage, very finely minced
Preheat oven to 400°.
Melt butter and saute onion and green pepper until softened, then let cool slightly. In a large bowl whisk together cornmeal, flour, baking soda and salt. In a large measuring cup beat eggs into buttermilk. Add egg mixture to dry ingredients all at once. Stir until just combined, taking care to break up any clumps. Gently fold in ham, sausage and vegetables.
Grease mini muffin pan (I use Pam!) Scoop a generous tablespoon of batter into each cup. Bake 15-16 minutes until tops starts to brown.
Makes about 4 dozen mini muffins.
Notes: This comes, roughly, from the Junior League of New Orleans cookbook called Jambalaya. I had two Italian sausages in the freezer for some mysterious reason so I removed the casings and used them. Obviously andouille would be a nice sausage choice, as well, or chorizo. It is important to really mince the beejeezums out of the onion, pepper, sausage and ham. I used a chef's knife and the flat of my hand and whacked away. In the spirit of disclosure I had trouble getting the tops to brown properly and think in retrospect that I had the pans too far down in the oven... oh well. They tasted terrific anyway. Edward approved.