Southwest Blue Cornbread Sticks Recipe
Ingredients
| 1 cup plus | ||
| Blue cornmeal | 2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| 1 medium-size onion, finely chopped | ||
| Jalapeno | 1 Small, finely chopped | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1 tablespoon each sugar and baking powder | ||
| 1 1/4 cups nonfat milk | ||
| Egg | 1 | |
| 1/2 cup shredded part-skim jack cheese | ||
Directions
Use 2 tablespoons of the cornmeal to coat greased cornstick pans or 1 1/2-inch muffin pans; set pans aside.
Heat oil in a medium-size nonstick frying pan over medium heat.
Add onion and chile; cook, stirring often, until onion is lightly browned (6 to 8 minutes).
Set aside.
In a large bowl, stir together flour, sugar, baking powder, and remaining 1 cup cornmeal until well blended; set aside.
In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
Add milk mixture, cheese, and onion mixture to cornmeal mixture.
Stir just until dry ingredients are evenly moistened.
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).
Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans
Heat oil in a medium-size nonstick frying pan over medium heat.
Add onion and chile; cook, stirring often, until onion is lightly browned (6 to 8 minutes).
Set aside.
In a large bowl, stir together flour, sugar, baking powder, and remaining 1 cup cornmeal until well blended; set aside.
In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
Add milk mixture, cheese, and onion mixture to cornmeal mixture.
Stir just until dry ingredients are evenly moistened.
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).
Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans
Chef
