Recipe - Cornbread Mason-Dixon Stuffing

1 cup Yellow cornmeal, browned in
oven
One half cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
Three fourths teaspoon Salt
4 tablespoon Sugar
1 cup Buttermilk
1 Egg, beaten
2 tablespoon Melted butter or margarine
1 md Jalapeno pepper, seeded and
chopped fine

In food processor, put One half cup flour, baking powder, baking soda, salt,
sugar and cooled cornmeal. Process until mixed, about 35 seconds. Add the
buttermilk, egg and butter and process until smooth. Stir in the chopped
pepper. Fill greased madeleine mould or tiny muffin tins 2/3 full of
batter and bake for 1520 minutes. Cool in pan, then remove.

Origin: Appeal, Winter 1995. Shared by: Sharon Stevens, Dec/95

Posted to MCRecipe Digest V1 #512 by Bobbi Zee zpegasus@tsrcom.com on
Mar 12, 1997