Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1
cup cornmeal
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup firm margarine or butter
1/4
cup milk
1
egg, beaten
3/4
cup shredded Cheddar cheese (3 ounces)
1
can (4 ounces) chopped green chilies, undrained
Honey, if desired
Preparation
Heat oven to 425°. Grease cookie sheet.
Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.
