Jalapeno & red pepper corn sticks Recipe

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Jalapeno & red pepper corn sticks

Artist:	_	Yield:	14
Categories:	Appetizers, Cereals, Corn, Vegetables	Rating:	0
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Ingredients:

		Vegetable oil
1	cup	Blue cornmeal**
1	cup	All-purpose flour
1/2	tsp	Salt
1	tsp	Sugar
1	tbsp	Baking powder
2		Eggs
1	cup	Milk
1		Jalapeno pepper, deveined &
		Seeded, chopped
1		Medium red bell pepper
		Deveined, seeded, chopped
2	tbsp	Melted butter

Procedures:

1	**blue cornmeal is available in mexican specialty stores and the ethnic department of major supermarkets.
2	Blue cornmeal originated in santa fe, new mexico, where the dark exotic corn is a staple.
3	Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal.
4	One may be substituted for the other quite easily.
5	Using a cast-iron corn or muffin pan produces a delicious crunchy crust.
6	The chile adds bite, while the sweet, mild bell pepper adds color.
7	Preheat oven to 425°F.
8	Liberally grease a corn stick pan with the vegetable oil.
9	In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder.
10	In a small separate bowl, beat the eggs with the milk.
11	Make a well in the dry ingredients and add the wet ingredients all at once.
12	Stir just to combine, the batter will be lumpy.
13	Gently fold in the peppers and butter.
14	Fill the molds almost to the top with the batter and bake 20 minutes.
15	Serve warm with lots of butter.