| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Blue cornmeal |
| 3/4 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 3 |
lg |
Eggs |
| 6 |
tb |
Unsalted butter; melted and slightly cooled |
| 6 |
tb |
Shortening; melted and slightly cooled |
| 1 1/4 |
c |
Milk; room temperature |
| 3 |
|
Jalapeno chiles; seeded and minced |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Chopped cilantro |
|
|
Oil or melted butter for brushing |
INSTRUCTIONS
Vanisa_Yuthasastrakosol@baylor.edu
1. Preheat oven to 400 F. Place cast-iron cornstick mold in the oven to
warm.
2. In a large bowl, sift cornmeal, flour, sugar, salt and baking powder. In
a medium bowl, lightly beat eggs. Beat in melted butter and shortening.
Stir milk. Add this to the dry ingredients with jalapenos, garlic and
coriander. Stir just to blend - do not overmix.
3. Remove hot mold from oven and brush with oil. Spoon about 2 tbsp. of
the batter into each mold and bake in the middle of the oven for 20 to 25
minutes until cornsticks are golden brown around the edges and on the
bottom. Turn out onto a rack to cool. Repeat with remaining batter.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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