Diana Brown, Wine Club Member
3/4 cup milk
1/2 cup cornmeal
1 cup all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons butter
3/4 cup sharp cheddar cheese, shredded
Heat milk in a saucepan just until bubbles form at the edge—do not
boil. Stir in cornmeal and allow to cool.
In a medium bowl sift flour, baking powder and salt. Cut in butter
until crumbly. Stir in cheese. Combine with milk cornmeal
mixture until the dough becomes smooth.
Turn onto a lightly floured surface. Knead five times. Pat dough to
shape two inches smaller in diameter than the surface of your
Cut the dough in wedges and place on pot pie mixture leaving some