| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Breads, Cookbook |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion, finely chopped |
| 1/3 |
c |
Fresh corn, or frozen corn kernels (thawed) |
| 3 |
|
Jalapeno chiles, stemmed and minced |
| 1 |
|
Clove garlic, minced |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Cornmeal |
| 1/4 |
c |
Brown sugar, firmly packed |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Vegetable shortening |
| 1 |
c |
Cheddar cheese, shredded |
| 1 1/4 |
c |
Milk |
| 1 |
lg |
Egg |
INSTRUCTIONS
Preheat the oven to 4OO degrees. Grease 14 cast-iron corn stick molds (2
pans, 7 molds each) or an ovenproof 10-inch 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 medium-low 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 MC-Recipe Digest V1 #373, by Brenda Adams
<adamsfmle@sprintmail.com> on Wed, 15 Jan 1997.
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