Jalapeno & Red Pepper Corn Sticks
Yield
14 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
|
*
|
| 1 | cup |
cornmeal
blue |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | each |
jalapeño pepper
deveined, seeded and chopped |
*
|
| 1 | medium |
sweet red bell peppers
deveined, seeded, chopped |
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
|
*
|
| 237 | ml |
cornmeal
blue |
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1 | each |
jalapeño pepper
deveined, seeded and chopped |
*
|
| 1 | medium |
sweet red bell peppers
deveined, seeded, chopped |
|
| 3E+1 | ml |
butter
melted |
|
Directions
**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets.
Preheat oven to 425 degrees F.
Liberally grease a corn stick pan with the vegetable oil.
In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder.
In a small separate bowl, beat the eggs with the milk.
Make a well in the dry ingredients and add the wet ingredients all at once.
Stir just to combine, the batter will be lumpy.
Gently fold in the peppers and butter.
Fill the molds almost to the top with the batter and bake 20 minutes.
Serve warm with lots of butter.
