| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Yellow cornmeal |
| 3/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 2 |
tb |
Baking powder |
| 3/4 |
c |
Milk |
| 2 |
|
Eggs, lightly beaten |
| 3 |
tb |
Butter, melted & cooled |
| 2 |
|
Fresh jalapenos, seeded & minced |
INSTRUCTIONS
>From SAVEUR (Sept/Oct 96)
1. Preheat oven to 425. Lightly coat 12 cast-iron corn stock molds (or 6
standard muffin tins) with cooking spray.
2. Combine cormeal, flour, salt, sugar & baking powder in a large bowl.
Whisk together milk, eggs & butter in a small bowl, then add to dry
ingredients, stiriing just until smooth. Stir in jalapenos.
3. Spoon batter into molds and bake until golden, about 15-20 mins. Serve
warm.
Posted to EAT-L Digest 27 October 96
Date: Mon, 28 Oct 1996 09:59:24 -0500
From: Twallace <twallace@BIDDEFORD.COM>
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