Makes 9 - Can be doubled.
Can be made a short time ahead and reheated and crisped for serving. Can also be frozen.
For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc.
See also cornmeal muffins recipe.
- 200ml sour cream, apx 20% fat
- 60g good Cheddar cheese, grated
- 2 jalapenos (or other chilies), deseeded and chopped. You can also char them first like when making salsa
- 1 small spring onion, sliced finely
- 50g cornmeal
- 140g white flour, pastry flour if available
- 1 tsp toasted coriander seeds, ground
- 1/2 tsp toasted cumin, ground
- Optional: large pinch MSG
- 2 tsp sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/4 tsp baking soda
- Mix dry ingredients in a large bowl.
- Mix remaining ingredients in a second bowl.
- Dust your working surface.
- Heat oven to 230 degrees C.
- Fold wet mixture into dry one into the dry one, pressing and folding bottom up just until it forms a few crumbly dough chunks with some dry flour at the bottom.
- Remove the mixture onto the dusted working surface.
- Dust from above.
- Press together to form a rough rectangle shape.
- Fold the dough in half on top of itself.
- Dust and press to flatten into a rough square shape, apx 3 cm (a bit more than an inch) tall.
- Cut into 9 pieces (3 by 3 grid). Use a bench scraper or a large knife.
- Place spaced on a baking try with parchment paper.
- Bake for 13-16 minutes until lightly browned and baked through.
- Remove from the try and cool on a baking try.
- You can serve it immediately, but I much prefer to let it chill for 10 minutes and then bake 5 minutes more until brown and crisp.