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3/4 c yellow cornmeal 1 1/2 c cold water 3/4 tsp salt 1 1/2 tsp garlic powder 1 Tbsp cayenne-based hot sauce (e.g. Texas Pete or Frank's Red Hot) or 1 Tbsp Homestead Basic Thai Chile Paste 3/4 c milk 2 eggs 1 1/2 Tbsp vegetable oil Preheat oven to 400 degrees F, with a greased cast-iron muffin pan inside it. Preheating the pan is very important; if the dish is preheated, the batter will sear when it is poured into the dish, forming a crust. If you pour the batter into a cold pan and then cook it you will have a mess. In a small bowl, whisk together milk, egg, and vegetable oil until blended thoroughly. Set aside. Pour water in a small saucepan, and add cornmeal, salt, garlic powder, and hot sauce. Mix thoroughly, and cook over medium heat, with constant whisking, until properly thickened. The mush is thick enough when the whisk leaves permanent trails. Remove from heat. Stir milk mixture into mush and mix thoroughly with a spoon. Pour into preheated muffin pan and bake at 400 degrees F for 40 minutes. Yields twelve muffins. This recipe was added: 17 October 2004 |