1/2 cup white stone ground cornmeal
1/2 cup all-purpose flour
1 tbsp non-aluminum baking powder
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp coarse black pepper
1/2 tsp salt
1/4 tsp garlic powder
1/3 tsp onion powder
1 beaten egg
1 cup buttermilk

Mix all ingredients well. In a 375F oven, bake for 22-23 minutes in a pre-greased muffin tin until tops are brown.

Serve with homemade posole:

1 pint drained hominy
1 small can roasted diced peeled green chiles
1 cup milk
1/3 cup minced onion
1/2 tsp (two cloves) minced garlic
1 cup each shredded cheddar and queso fresco

In a heavy pan in a tablespoon or so of oil cook the onion and garlic until clear; add the chiles and heat through. Add the hominy, milk, and cheeses. Cook, stirring constantly, until cheeses melt and sauce thickens and bubbles.

If you're still hungry try borracho beans:
In a heavy pot bring a can of crushed tomatoes to a simmer; add a pound of cooked drained pinto beans, a 12-ounce bottle of beer, a small minced onion and a small minced jalapeno, and a half teaspoon of liquid mesquite smoke (or if you have some around, half a cup or so of shredded smoked pork or brisket instead of the liquid smoke flavoring). Simmer until juices thicken (about 30 minutes). Keeps well if covered.

Dessert:

Beat one egg into half a cup of milk with 1/4 cup of brown sugar and 1 teaspoon vanilla. Cook slowly until thickened; stir in 1/2 cup golden raisins, 2 cups cooked cold rice and 1 tablespoon pumpkin pie spice. Serve warm.