Jalapeno corn sticks

Yield: 12 Servings

Measure Ingredient
¾ cup Yellow cornmeal
¾ cup Flour
1 teaspoon Salt
3 tablespoons Sugar
2 tablespoons Baking powder
¾ cup Milk
2 \N Eggs, lightly beaten
3 tablespoons Butter, melted & cooled
2 \N Fresh jalapenos, seeded & minced

>From SAVEUR (Sept/Oct 96)

1. Preheat oven to 425. Lightly coat 12 cast-iron corn stock molds (or 6 standard muffin tins) with cooking spray.

2. Combine cormeal, flour, salt, sugar & baking powder in a large bowl.

Whisk together milk, eggs & butter in a small bowl, then add to dry ingredients, stiriing just until smooth. Stir in jalapenos.

3. Spoon batter into molds and bake until golden, about 15-20 mins. Serve warm.

Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@...>

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