Miniature Corn Barquettes With Roasted Peppers

• 1 cup flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons vegetable oil
• 2 jalapeno peppers, stemmed, seeded and minced
• 4 ounces reduced-fat goat cheese, at room temperature
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• 13 cup sliced scallions, green part only
• Nonstick cooking spray
• 6 tablespoons minced roasted red pepper

1. Preheat the oven to 350 degrees.
2. Make the barquettes by sifting the dry ingredients into a medium-size bowl.
3. In a small bowl, whisk the buttermilk and egg together.
4. Whisk in the oil.
5. Combine the flour mixture with the peppers and add to the buttermilk and egg mixture, stirring to combine.
6. Set aside.
7. Make the filling by stirring the salt, ground pepper to taste and scallions into the cheese.
8. Coat 42 miniature barquette molds with a nonstick cooking spray.
9. Spread 1 teaspoon of the barquette batter in the bottom of each mold.
10. Place 1/2 teaspoon of the cheese mixture down the center of the batter in each mold.
11. Top the cheese with 1/8 teaspoon of the roasted pepper.
12. Top with 1 teaspoon of the batter, completely covering the filling.
13. Place the molds on a baking sheet.
14. Bake in the center of the oven until lightly browned, about 15 minutes.
15. Remove the barquettes from the sheet and place on a rack.

flour, cornmeal, sugar, baking powder, baking soda, salt, buttermilk, egg, vegetable oil, peppers, goat cheese, salt, freshly ground pepper, scallions, nonstick cooking spray, red pepper

Taken from cooking.nytimes.com/recipes/1069 (may not work)