Ingredients
1 12 cups water
12 cup butter
1 cup all-purpose flour
12 cup cornmeal
1 teaspoon salt
6 eggs, beaten
34 cup monterey jack cheese, shredded
34 cup sharp cheddar cheese, shredded
2 (4 ounce) cans green chilies, chopped and drained
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mexican griddle — toasts chiles, warms tortillas, sears salsa
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mexican griddle — toasts chiles, warms tortillas, sears salsa
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
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Heat oven to 400F Spray 24 regular size muffin cups with cooking spray. In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat. Stir in flour, cornmeal, and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in eggs until well beaten. Stir in both cheeses and the chilies. Spoon dough evenly into muffin cups, filling them 3/4 full each. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm. NOTE: if you only have one 12 cup muffin pan, make the 12 muffins and bake as directed. Refrigerate left over dough until ready to bake second batch. To bake second batch, bake 28 to 35 minutes. Extra time compensates for he dough being chilled.