Blue Corn Sticks
1C. All Purpose Flour
1 ¼ C. Blue Cornmeal (Substitute Yellow Cornmeal if Necessary)
¾ tsp. Salt
2T. Sugar
1tsp. Baking Powder
2T. Butter or Oil for Sauté of Vegetables
Jalapeno Chilies (Stemmed, Seeded, Minced)
Garlic Cloves (Minced)
Eggs
8T. Butter (Melted)
8T. Shortening (Melted)
1 ¼ C. Milk (Room Temperature)
3T. Cilantro (Chopped)
Procedure:
Preheat 400*/ Spray Molds Generously Sift together the flour, cornmeal, sugar,
salt and baking powder.
In a skillet heat the butter or oil and sauté the chilies and garlic over medium
heat for two minutes. Set aside.
Beat the eggs lightly then add the butter, shortening and milk; mix until
combined. Pour the wet mixture into the dry ingredients and mix just until
incorporated. Do not over mix. Fold in the chilies, garlic and cilantro.
Pour equal amount of batter into prepared molds, and bake until golden brown.
Cornsticks 8-10 minutes.
Corn Muffins 12-15 minutes.