CORN BREAD ROUNDS WITH JALAPENO JELLY

3/4 cup flour, all-purpose
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
2 tablespoons canned green chili peppers, diced and drained
1 tablespoon dried tomatoes, oil-packed, drained/chopped
TO SERVE:
1 (8 oz) tub cream cheese
1/4 cup red or green jalapeno jelly, melted

Stir together flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Add the milk, chili peppers, and tomatoes all at once and stir until mixture forms a ball.

Turn dough out onto lightly floured surface and knead for eight to ten strokes. Roll the dough until 1/4 inch thick. Cut with a floured 2 inch round biscuit cutter. Placed rounds on ungreased cookie sheet.

Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Remove and cool on a wire rack. (These may be frozen to use later. Thaw before using.)

TO SERVE:
Spread cream cheese atop each round. Drizzle with melted jelly.

Makes about 18 rounds
Source: Better Homes and Gardens Celebrate the Season