Recipe - Chile-Cheese Pan Souffle

2 cup Flour
One fourth cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Crushed dried hot red chiles
or chile seed (up to 2)
One half teaspoon Ground cumin
One fourth cup Cold butter or margarine;
cut into pieces
1 cup (4oz) shredded Cheddar
Cheese (sharp is possible)
2 lg Eggs
One half cup Milk

Combine flour, cornmeal, baking powder, chiles, and cumin in food processor
or large bowl; whirl or mix until blended. Add butter; whirl or rup wity
your fingers until mixture resembles coarse crumbs. Add cheese; whirl or
stil just until combined. In a smal bowl beat eggs and milk until blended;
reserve 2 tablespoons of the mixture. Add remaining egg mixture to flour
mixture; whirl or stir just until evenly moistened.

Turn dough onto a floured board and knead until dough holds together. divde
in half. Pat each half into a round about Three fourths inch thick. Place well apart
on a large greased baking sheet. Using a knife, cut each round not quite
through in 6 equal wedges. Brush with reserved egg mixture.

Bake in 400 degree oven until golden brown, 18 to 20 minutes. Break into
wedges and serve warm or at room temperature.

These are not only good they look beautiful when served. Posted to
KitMailbox Digest by SecretChef@aol.com on Aug 20, 1997