| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads, Breakfasts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 1/4 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Sour cream |
| 1 |
|
Egg |
| 1/4 |
c |
Vegetable oil |
| 3/4 |
c |
Cornmeal; blue or yellow; medium-grind |
| 1 1/4 |
c |
Unbleached white flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Pure ground chili powder; such as Ancho or Chipotle |
| 1/3 |
c |
Finely chopped green onion; with tops |
| 1/4 |
c |
Grated red onion |
| 3/4 |
c |
Grated Monterey Jack cheese |
| 1/2 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Preheat the oven to 400F. Oil a standard 12-cup muffin tin (or two 6-cup
tins).
In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg
and oil until well blended.
In a medium-sized bowl, stir together the cornmeal, flour, baking powder,
baking soda, salt and chili powder.
Gradually add the flour mixture to the buttermilk mixture, stirring until
blended. Fold in the green onion, red onion, cheese and cilantro.
Divide the batter among the muffin cups, filling each one three-fourths
full.
Bake for approximately 15 minutes, or until browned and firm to the touch.
Let cool in the pan briefly, then turn out of the pan. Serve warm. Makes 12
muffins.
Notes: Makes 5 to 6 pints. "Moist and flavorful. Serve with chorizo,
scrambled eggs and salsa." *REF "ONIONS: A Country Garden Cookbook," by
Jesse Ziff Cool, Harper Collins, 1995).
Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on Fri, 08 May 1998 and
converted by MC_Buster.
Recipe by: ONIONS, by Jesse Cool*
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 16,
1998
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