Southwest Blue Corn Sticks |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them in a muffin pan. Ingredients:
1 cup blue cornmeal, plus |
2 tablespoons blue cornmeal |
2 tablespoons salad oil |
1 medium onion, finely chopped |
1 small fresh jalapeno chile, seeded and finely chopped |
1 cup flour |
1 tablespoon sugar |
1 tablespoon baking powder |
1 1/4 cups low-fat milk |
1 egg |
1/2 cup monterey jack cheese, shredded |
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.
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