Monday, October 15, 2007

Feels Like Fall!

I think my menu may have been inspired. The first night the temperatures fell enough to finally feel like fall, I had chili cooking in the crockpot. It was perfect. The chili recipe was the same as I always make, but this time I decided to make something other than traditional cornbread as a side. I saw this recipe in September's Cooking Light and just had to try it. They were so good! I will definitely make them again. They were perfect with the chili and took almost no time at all to put together. I highly recommend them!

Cornmeal, Jalapeno, and Fresh Corn Scones
from Cooking Light, September 2007

1 3/4 c all-purpose flour
3/4 c cornmeal
1 T baking powder
4 1/2 T chilled butter, cut into small pieces
1/2 c fresh corn kernels (about 1 ear)
2 T finely chopped seeded jalapeƱo pepper
1 c nonfat buttermilk
Cooking spray

Preheat oven to 400° F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).

Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to, but not through, dough. Bake at 400° F for 25 minutes or until lightly browned. Cool on a wire rack.

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