3 Eggs
1/2 cup Cornmeal (yellow or white)
2/3 cup Buttermilk, *see note
1/2 cup Butter or margarine, softened
16 oz Salsa, drained
1/4 cup Scallions, finely chopped
1 tbsp Fresh parsley, chopped
1 1/4 cup Cheddar cheese, shredded
1/4 cup Pepper jack cheese, shredded
2 cup All-purpose flour
1 cup Mashed potatoes
1/2 tsp Dried thyme, ** see note
1/4 tsp Paprika
1/4 tsp Black pepper
1/4 tsp White pepper
1/2 tsp Cayenne (or more)
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Ground cumin (or more)
3 tsp Baking powder
1 tsp Baking soda
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* can sub 2 teaspoons vinegar or lemon juice plus milk to equal 2/3 cup.
** can substitute approx. 4 ounces of prepared "taco seasoning" or the like for the herbs/spices....if you must.
METHOD
Heat oven to 350-deg. F.
Grease and lightly flour a 10-inch tube or 12-inch bundt pan.
In a large bowl, beat eggs at high speed for 1 minute. Add cornmeal, buttermilk, butter, and salsa. Stir by hand for 2 minutes or until well blended. Stir in scallions, parsley, and cheeses.
Lightly spoon flour into measuring cup and level off. Combine flour and remaining ingredients; mix well. Add to salsa mixture. Stir until well blended. Spoon batter into greased and floured pan. Bake at 350-deg. F. for 45 to 50 minutes or until skewer/knife inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool or serve warm.
NOTES : Adaptation of original recipe. Chipotles/adobo sauce may work well in this; may need to adjust flour/baking soda/baking powder....or make a chipotle "glaze" (?)
Posted to CHILE-HEADS DIGEST V3 #193
Recipe by: Cindy Atwood/Taunton, Mass/via Pillsbury's 37th Bake Off..
From: Inagaddadavida <rael@ebicom.net>
Date: Sat, 21 Dec 1996 11:41:31 -0600
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