| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Mexican |
Appetizers, Vegetables |
14 |
Servings |
INGREDIENTS
|
|
Vegetable oil |
| 1 |
c |
Blue cornmeal** |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Baking powder |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
|
Jalapeno pepper; deveined & |
|
|
Seeded; chopped |
| 1 |
|
Medium red bell pepper; |
|
|
Deveined, seeded, chopped |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
**Blue cornmeal is available in Mexican specialty stores and the ethnic
department of major supermarkets. Blue cornmeal originated in Santa Fe, New
Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser,
heavier, and nuttier tasting than yellow cornmeal. One may be substituted
for the other quite easily. Using a cast-iron corn or muffin pan produces a
delicious crunchy crust. The chile adds bite, while the sweet, mild bell
pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan
with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt,
sugar, and baking powder. In a small separate bowl, beat the eggs with the
milk. Make a well in the dry ingredients and add the wet ingredients all at
once. Stir just to combine, the batter will be lumpy. Gently fold in the
peppers and butter. Fill the molds almost to the top with the batter and
bake 20 minutes. Serve warm with lots of butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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