Jalapeno corn sticks
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Yellow cornmeal |
| ¾ | cup | Flour |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Baking powder |
| ¾ | cup | Milk |
| 2 | Eggs, lightly beaten | |
| 3 | tablespoons | Butter, melted & cooled |
| 2 | Fresh jalapenos, seeded & minced | |
Directions
>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@...>