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Southwest Blue Cornbread Sticks Recipe
|Blue cornmeal||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Fresh jalapeno pepper||1 Small, seeded and finely chopped|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Nonfat milk||1 1⁄4 Cup (20 tbs)|
|Shredded part skim jack cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2501 Calories from Fat 713
% Daily Value*
Total Fat 81 g125.1%
Saturated Fat 22.9 g114.5%
Trans Fat 0.5 g
Cholesterol 238.4 mg
Sodium 2365.7 mg98.6%
Total Carbohydrates 361 g120.4%
Dietary Fiber 35 g140.1%
Sugars 44.6 g
Protein 85 g170.1%
Vitamin A 16.1% Vitamin C 40.6%
Calcium 173.8% Iron 93.9%
*Based on a 2000 Calorie diet
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).
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