Jalapeno and red pepper corn sticks
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil | ||
| 1 | cup | Blue cornmeal** |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Baking powder |
| 2 | Eggs | |
| 1 | cup | Milk |
| 1 | Jalapeno pepper; deveined & | |
| Seeded; chopped | ||
| 1 | Medium red bell pepper; | |
| Deveined, seeded, chopped | ||
| 2 | tablespoons | Melted butter |
Directions
**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder. In a small separate bowl, beat the eggs with the milk. Make a well in the dry ingredients and add the wet ingredients all at once. Stir just to combine, the batter will be lumpy. Gently fold in the peppers and butter. Fill the molds almost to the top with the batter and bake 20 minutes. Serve warm with lots of butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini