Ingredients
1 1/4
cups white whole wheat flour
1
cup cornmeal
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter, cut into 8 pieces
1/4
cup milk
1
egg, beaten
3/4
cup shredded Cheddar cheese (3 oz)
1
can (4.5 oz) chopped green chiles, undrained
2/3
cup crumbled crisply cooked bacon, if desired
Honey, if desired
Preparation
Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.
