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Ingredients
- 2 c. Flour
- 1/4 c. Yellow cornmeal
- 1 Tbsp. Baking pwdr
- 1 tsp Crushed dry warm red chiles or possibly chile seed (up to 2)
- 1/2 tsp Grnd cumin
- 1/4 c. Cool butter or possibly margarine, cut into pcs
- 1 c. (4oz) shredded Cheddar Cheese (sharp is possible)
- 2 lrg Large eggs
- 1/2 c. Lowfat milk
Directions
- Combine flour, cornmeal, baking pwdr, chiles, and cumin in food processor or possibly large bowl; whirl or possibly mix till blended. Add in butter; whirl or possibly rup wity your fingers till mix resembles coarse crumbs. Add in cheese; whirl or possibly stil just till combined. In a smal bowl beat Large eggs and lowfat milk till blended; reserve 2 Tbsp. of the mix. Add in remaining egg mix to flour mix; whirl or possibly stir just till proportionately moistened.
- Turn dough onto a floured board and knead till dough holds together. divde in half. Pat each half into a round about 3/4 inch thick. Place well apart on a large greased baking sheet. Using a knife, cut each round not quite through in 6 equal wedges. Brush with reserved egg mix.
- Bake in 400 degree oven till golden, 18 to 20 min. Break into wedges and serve hot or possibly at room temperature.
- These are not only good they look beautiful when served.
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