The making of this recipe was inspired by having more random ingredients leftover in the cupboards. Some more random ingredients that you buy for a recipe, like Joy the Baker’s lush baked polenta, or to add some texture to shortbread. Anyhow, the end result is a big bag of cornmeal in my cupboard, so if you pair that with the couple of green chilis and lump of cheese in the fridge….
Chili Cheese Corn Dodgers Recipe – taken from The Old West Baking Book by Lon Walters
Ingredients – makes approximately 15.
2 cups yellow cornmeal
2 tbsp butter or margarine
1/2 tsp salt
1 tbsp sugar
2 cups milk
1 tsp baking powder
2 tbsp finely chopped green chili peppers
1/4 cup grated cheese
Preheat the oven to 200C/400F. Grease/line two baking trays.
Cook the cornmeal in a saucepan with the butter, salt, sugar, and milk until the mixture comes to a boil. Turn off the heat and stir through the grated cheese and chili peppers, and leave to stand, covered for 5 minutes.
Add the baking powder and combine. Spoon the mixture onto the prepared baking sheets in tablespoon sized balls, and bake for 10-15 minutes. They are done when slightly brown around the edges.
Yum! Why did it take me this long to make these? Without the cheese and chili peppers they might be a little bland, more as a side than as a main item, but the extras add that little something something that makes them totally delicious.
Ooops. I just ate 3 in a row.
Mr M went out for dinner last night, I got bored and did a bit more sorting, then broke out the overlocker and sewing machine to whip up this really simple case for my paintbrushes so I can organise some more!
I’m getting there. Slowly but surely.