Last updated 6/12/2012 1:09:20 AM. Recipe ID 36229. Report a problem with this recipe.
Title: Blue cornsticks
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
6 tb Shortening; melted and
1 1/4 c Milk; room temperature
3 Jalapeno chiles; seeded and
2 Cloves garlic; minced
3 tb Chopped cilantro
Oil or melted butter for
1. Preheat oven to 400 F. Place cast-iron cornstick mold in the oven
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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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