Mexican Corn Biscuits

An excellent accompaniment to chili, soups and eggs.

Corn Biscuits

1 1/2 cups  buttermilk

1 teaspoon chili powder

1¾ cups  flour

1/2 cup cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/3 cup cold  butter, cut into  cubes

1 1/4 cups  shredded cheddar or Monterey Jack cheese, divided

1 cup corn kernels (thawed if frozen)

1/4 cup chopped green onions

Preheat oven to 425°F. Grease  a large baking sheet. Whisk together buttermilk and chili powder; set aside. In a large bowl, combine flour, cornmeal, sugar,  baking powder, soda  and salt. Cut in butter with a pastry blender until mixture looks crumbly. Stir in one cup of the cheese, corn, and green  onions. Pour in buttermilk; stir with fork just until a soft, sticky dough forms. Drop dough onto  prepared sheet;  sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown  and crispy. Serve warm. 

Yield: 12 biscuits.