| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Grated extra-sharp Cheddar cheese; (about 4 ounces) |
| 3/4 |
c |
Buttermilk |
| 1 |
lg |
Egg |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 2 |
tb |
Minced seeded pickled jalapeno chilies; (wear rubber gloves) |
|
|
A; (7-ounce) jar |
|
|
; roasted red |
|
|
; peppers, drained, |
|
|
; rinsed, patted very |
|
|
; dry between paper |
|
|
; towels, and chopped |
|
|
; fine |
INSTRUCTIONS
Preheat oven to 425F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking
soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg,
butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring
until just combined, and stir in roasted peppers (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20
minutes, or until golden and a tester comes out clean.
Makes 12 muffins.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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