Remember those folded paper triangle “footballs” kids flick through uprights made from extended index fingers? That’s what we thought of when we saw the triangle-shaped mini-scone pan from Nordic Ware. Adapted from Aunt Jemima yellow cornmeal, and tested at high altitude. Makes 12 triangles, or about 9 squares.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1 4-ounce can chopped green chiles
1 cup grated cheddar cheese
1/4 cup vegetable oil
Directions
Preheat oven to 425 degrees.
In large bowl, combine cornmeal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Blend in green chiles and cheese.
Bake in greased or sprayed mini- scone pan or corn stick pan 18-20 minutes, or 8-inch square baking pan 20-23 minutes or until wooden pick inserted in center comes out clean.
Make it super: Add a can of creamed corn for a moister, slightly sweeter bread.
