Monday, March 10, 2014
By ANNE MAHLE
(Continued from page 1)
Adjust oven rack to center position and preheat the oven to 425 degrees. Grease two muffin pans. Stir the cornmeal, flour, baking powder, baking soda, sugar and salt in large bowl. Make a well in the center of the dry ingredients. Add the eggs into the well and stir lightly with wooden spoon; then add the cheese, buttermilk and milk. Stir quickly until almost combined. Add the melted butter and stir until the ingredients are just combined. Pour the batter into the greased muffin tins. Bake until the tops are golden brown and lightly cracked and the edges have pulled away from the side of the pan, about 20 minutes. Let cool slightly before removing from the pans.
Makes: 1 dozen large muffins
This recipe is easily frozen or cut in half.
3 cups canned, diced tomatoes
3/4 cup diced white onion
1/2 jalapeno pepper, diced (remove seeds for less heat)
1/2 cup lightly packed cilantro leaves
1 tablespoon fresh lime juice
1/8 teaspoon cumin
1/2 teaspoon salt
Place all ingredients into a food processor and pulse several times until the peppers and onions are minced. Refrigerate or serve immediately.
Makes: 3 cups
If you can't stand it and have to have a creamy dip for those chips as well, this one is easy and a crowd-pleaser. It's best served warm and is also good swirled into chili.
4 ounces cream cheese
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1/4 cup salsa (from above recipe)
1/4 teaspoon Worcestershire
1/8 teaspoon salt
A few grinds of fresh, black pepper
Pulse all ingredients together in a food processor. Serve warm with warm tortilla chips.
Makes a little less than one cup.
Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at: email@example.com