Title: Blue Cornsticks
Categories: Quick
Yield: 1 Servings

1 1/2	c	Blue cornmeal
3/4	c	All-purpose flour
2	tb	Sugar
1 1/2	ts	Salt
1	ts	Baking powder
3	lg	Eggs
6	tb	Unsalted butter, melted and
		Slightly cooled
6	tb	Shortening, melted and
		Slightly cooled
1 1/4	c	Milk, room temperature
3		Jalapeno chiles, seeded and
		Minced
2		Cloves garlic, minced
3	tb	Chopped cilantro
		Oil or melted butter for
		Brushing

1. Preheat oven to 400 F. Place cast-iron cornstick mold in the oven to warm.

2. In a large bowl, sift cornmeal, flour, sugar, salt and baking powder. In a medium bowl, lightly beat eggs. Beat in melted butter and shortening. Stir milk. Add this to the dry ingredients with jalapenos, garlic and coriander. Stir just to blend - do not overmix.

3. Remove hot mold from oven and brush with oil. Spoon about 2 tbsp. of the batter into each mold and bake in the middle of the oven for 20 to 25 minutes until cornsticks are golden brown around the edges and on the bottom. Turn out onto a rack to cool. Repeat with remaining batter.

Vanisa_Yuthasastrakosol@baylor.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next