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welovegod.org - Share Your Recipe!

Recipe Name: Blue Cornsticks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 1/2 Cup(s) Blue cornmeal
3/4 Cup(s) All-Purpose Flour
2 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Baking Powder
3 Eggs
6 Tablespoon(s) Unsalted butter, melted and
slightly cooled
6 Tablespoon(s) Shortening, melted and
1 1/4 Cup(s) Milk, room temperature
3 Jalapeno chiles, seeded and
Minced
2 Cloves garlic, minced
3 Tablespoon(s) Chopped cilantro
Oil or melted butter for
brushing
Directions:
Vanisa_Yuthasastrakosol@baylor.edu Preheat oven to 400 F. Place
cast-iron cornstick mold in the oven towarm. In a large bowl, sift
cornmeal, flour, sugar, salt and baking powder.In a medium bowl,
lightly beat eggs. Beat in melted butter andshortening. Stir milk. Add
this to the dry ingredients with jalapenos,garlic and coriander. Stir
just to blend - do not overmix. Remove hot mold from oven and brush
with oil. Spoon about 2 tbsp. ofthe batter into each mold and bake in
the middle of the oven for 20 to25 minutes until cornsticks are golden
brown around the edges and on thebottom. Turn out onto a rack to cool.
Repeat with remaining batter.CHILE-HEADS ARCHIVESFrom the Chile-Heads
recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 206
Total Fat: 23.1g
Cholesterol: 108.4mg
Sodium: 674.8mg
Potassium: 139.5mg
Carbohydrates: 14.7g
Fiber: <1g
Sugar: 5.2g
Protein: 6.7g


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