Yield: 12 Servings
Measure | Ingredient |
---|---|
¾ cup | Yellow cornmeal |
¾ cup | Flour |
1 teaspoon | Salt |
3 tablespoons | Sugar |
2 tablespoons | Baking powder |
¾ cup | Milk |
2 \N | Eggs, lightly beaten |
3 tablespoons | Butter, melted & cooled |
2 \N | Fresh jalapenos, seeded & minced |
>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@...>