Mexican Recipes
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Ingredients
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| 1 |
Stone-ground yellow cornmeal |
1 cup |
| 2 |
All-purpose flour |
1 cup |
| 3 |
Corn, drained |
1 can |
| 4 |
Buttermilk |
1 cup |
| 5 |
Baking powder |
1 tablespoon |
| 6 |
Jalapeno chilies, seeded and chopped |
3 |
| 7 |
Freshly ground black pepper |
1/4 teaspoon |
| 8 |
Large eggs |
2 |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Vegetable oil |
2 tablespoons |
| Method |
Preheat the oven to 425 degrees f.
In a large bowl, combine the flour cornmeal, baking powder and salt.
Combine the buttermilk, corn, eggs, chilies and oil in another bowl. Now
add the buttermilk mixture into the flour mixture, and stir until just blended.
Spoon the batter into the greased muffin tins, and cook it in the oven for
about 20 minutes, until the toothpick inserted in a muffin comes out clean.
Cool for 5 minutes, then remove from the pan, and cool completely on the
rack. Store it in air-tight container for up to 1 week.
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| Servings -6 |
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| Introduction
of the dish |
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They make great accompaniments to supper and pair well with grilled, broiled or roasted meats and poultry. The chilies and the corn lend a fabulous but savory flavor
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