• 1 1/2 cups cake flour
  • 1/2 cup cornmeal
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalopeno chilie peppers
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 cup butter (or margerine)
  • 1/2 cup heavy cream


Preheat oven to 350 degrees and butter a baking sheet.

In a large bowl combine the flour, cornmeal, 1 cup of the cheese, baking powder, baking soda, salt, chilies and red pepper. Mix thoroughly. With two forks or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. Drizzle the cream over the top and stir in until a soft dough is formed. Add more cream if necessary.

On a lightly floured surface, pat the dough (or use rolling pin) to 1/2-inch thickness. Cut rounds with a 2"" cutter, or use a thin-rimmed glass. Transfer the rounds to the baking sheet and sprinkle a little of the remaining cheese on top of each one. Bake for 20-25 minutes, until cooked through and golden brown.

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Submitted 6/13/05.
Source: Southwest the Beautiful Cookbook
Submitted By: Elaine Olson
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