Blue Corn Skillet Sticks Recipe

Directions:

1. Preheat the oven to 400*F.
2. Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
3. Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
4. Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
5. Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.