1 c. unbleached flour
1 c. yellow cornmeal
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
2/3 c. buttermilk
1 egg, beaten
6 tbsp. unsalted butter, melted
1 c. diced, baked ham
3/4 c. corn, drained
1 sweet red pepper, diced

In large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in buttermilk, egg, butter. Add ham, corn and red pepper. Stir until just mixed. Spoon into 4 greased cups of an extra large muffin tin. Bake in preheated 400 degree oven for 25 to 30 minutes. Cool muffins in pan 5 minutes. Serve warm with butter.