CORN BREAD ROUNDS WITH JALAPENO JELLY3/4 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
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