Recipe - Blue Cornsticks

1 One half cup Blue cornmeal
Three fourths cup Allpurpose flour
2 tablespoon Sugar
1 One half teaspoon Salt
1 teaspoon Baking powder
3 lg Eggs
6 tablespoon Unsalted butter; melted and
slightly cooled
6 tablespoon Shortening; melted and
slightly cooled
1 One fourth cup Milk; room temperature
3 Jalapeno chiles; seeded and
minced
2 Cloves garlic; minced
3 tablespoon Chopped cilantro
Oil or melted butter for
brushing

Vanisa_Yuthasastrakosol@baylor.edu

1. Preheat oven to 400 F. Place castiron 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.