Recipe - Jalapeno Corn Sticks

Three fourths cup Yellow cornmeal
Three fourths cup Flour
1 teaspoon Salt
3 tablespoon Sugar
2 tablespoon Baking powder
Three fourths cup Milk
2 Eggs, lightly beaten
3 tablespoon Butter, melted & cooled
2 Fresh jalapenos, seeded &
minced

From SAVEUR (Sept/Oct 96)

1. Preheat oven to 425. Lightly coat 12 castiron corn stock molds (or 6
standard muffin tins) with cooking spray.

2. Combine cormeal, flour, salt, sugar & baking powder in a large bowl.
Whisk together milk, eggs & butter in a small bowl, then add to dry
ingredients, stiriing just until smooth. Stir in jalapenos.

3. Spoon batter into molds and bake until golden, about 1520 mins. Serve
warm.

Posted to EATL Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 0500

From: Twallace twallace@BIDDEFORD.COM