Southwest Blue Corn Sticks Recipe

Directions:

1. Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
2. Heat oil in a medium-size nonstick frying pan over medium heat.
3. Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
4. In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
5. In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
6. Add milk mixture, cheese and onion mixture to cornmeal mixture.
7. Stir just until dry ingredients are evenly moistened.
8. Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
9. Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
10. Serve warm.