Recipe - Jump Up And Kiss Me Jalepeno-Onion Corn Sticks

1 tablespoon Olive oil
One half cup Onion, finely chopped
1/3 cup Fresh corn, or frozen corn
kernels (thawed)
3 Jalapeno chiles, stemmed and
minced
1 Clove garlic, minced
1 One fourth cup Allpurpose flour
1 cup Cornmeal
One fourth cup Brown sugar, firmly packed
2 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Vegetable shortening
1 cup Cheddar cheese, shredded
1 One fourth cup Milk
1 lg Egg

Preheat the oven to 4OO degrees. Grease 14 castiron corn stick molds (2
pans, 7 molds each) or an ovenproof 10inch skillet. Place molds in
preheating oven while preparing batter.

In a small skillet, heat the olive oil over medium heat. Add onion and cook
over mediumlow heat until very tender, about 8 minutes. Stir in corn,
jalapenos, and garlic, remove from heat and set aside.

In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and
salt until blended. Cut in shortening until mixture resembles coarse
crumbs. Stir in the onion mixture and Cheddar cheese. In a small bowl,
whisk together the milk and egg until well blended. Stir into dry
ingredients until batter is just blended. Spoon the batter into preheated
corn stick molds (batter will fill molds completely). Bake 10 to 15 minutes
or until toothpick inserted into the center comes out clean. Cool corn
sticks in molds on wire racks for 10 minutes. Remove from molds and serve
warm.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking
Adapted and MC formatted by Brenda Adams adamsfmle@sprintmail.com
NOTES : serves 4 to 6

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me

Posted to MCRecipe Digest V1 #373, by Brenda Adams
adamsfmle@sprintmail.com on Wed, 15 Jan 1997.