Yield: 8 Servings
|1½ cup||Blue cornmeal|
|¾ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|6 tablespoons||Unsalted butter; melted and slightly cooled|
|6 tablespoons||Shortening; melted and slightly cooled|
|1¼ cup||Milk; room temperature|
|3 \N||Jalapeno chiles; seeded and minced|
|2 \N||Cloves garlic; minced|
|3 tablespoons||Chopped cilantro|
|\N \N||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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .