1/2 cup white stone ground cornmeal
1/2 cup all-purpose flour
1 tbsp non-aluminum baking powder
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp coarse black pepper
1/2 tsp salt
1/4 tsp garlic powder
1/3 tsp onion powder
1 beaten egg
1 cup buttermilk
Mix all ingredients well. In a 375F oven, bake for 22-23 minutes in a pre-greased muffin tin until tops are brown.
Serve with homemade posole:
1 pint drained hominy
1 small can roasted diced peeled green chiles
1 cup milk
1/3 cup minced onion
1/2 tsp (two cloves) minced garlic
1 cup each shredded cheddar and queso fresco
In a heavy pan in a tablespoon or so of oil cook the onion and garlic until clear; add the chiles and heat through. Add the hominy, milk, and cheeses. Cook, stirring constantly, until cheeses melt and sauce thickens and bubbles.
If you're still hungry try borracho beans:
In a heavy pot bring a can of crushed tomatoes to a simmer; add a pound of cooked drained pinto beans, a 12-ounce bottle of beer, a small minced onion and a small minced jalapeno, and a half teaspoon of liquid mesquite smoke (or if you have some around, half a cup or so of shredded smoked pork or brisket instead of the liquid smoke flavoring). Simmer until juices thicken (about 30 minutes). Keeps well if covered.
Beat one egg into half a cup of milk with 1/4 cup of brown sugar and 1 teaspoon vanilla. Cook slowly until thickened; stir in 1/2 cup golden raisins, 2 cups cooked cold rice and 1 tablespoon pumpkin pie spice. Serve warm.