Sauté peppers and onion in oil until tender; set aside.
Combine butter and shortening in a small saucepan; melt over low heat. Set aside
Combine cornmeal and next 4 ingredients; mix well, and set aside.
Combine eggs, milk half and half and ham. Stir in sautéed vegetables and melted
butter mixture. Add to dry ingredients, stirring mixture just until moistened. Spoon
into greased and floured muffin pans, filling three-fourths full.
Bake at 350 degrees
F for 20 to 25 minutes.
Makes 2 dozen.
These muffins are a specialty at the Routh Street Cafe in Dallas, Texas.