Title: Blue cornsticks
 Categories: Bread
      Yield: 8 Servings
 
  1 1/2 c  Blue cornmeal
    3/4 c  All-purpose flour
      2 tb Sugar
  1 1/2 ts Salt
      1 ts Baking powder
      3 lg Eggs
      6 tb Unsalted butter; melted and
           -slightly cooled
      6 tb Shortening; melted and
           -slightly cooled
  1 1/4 c  Milk; room temperature
      3    Jalapeno chiles; seeded and
           -minced
      2    Cloves garlic; minced
      3 tb Chopped cilantro
           Oil or melted butter for
           -brushing
 
  Vanisa_Yuthasastrakosol@baylor.edu
  
  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.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe