2 c. stone-ground corn meal
1 c. all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
1/8 tsp. minced dried onion
1/8 c. baking powder
1/8 c. med. picante sauce
1/8 c. Myers dark rum
1 egg, beaten

Combine all dry ingredients, then add picante sauce, rum, and egg. Mix well. Add enough milk to make a thin batter. Pour into Pam-sprayed mini muffin pans. Bake at 425 degrees for 20 minutes. Yield: 3 dozen mini cornmeal muffins.