Southwest Blue Corn Sticks

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup blue cornmeal, plus
• 2 tablespoons blue cornmeal
• 2 tablespoons salad oil
• 1 medium onion, finely chopped
• 1 small fresh jalapeno chile, seeded and finely chopped
• 1 cup flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 1/4 cups low-fat milk
• 1 egg
• 1/2 cup monterey jack cheese, shredded

Recipe

• 1 use 2 t of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
• 2 heat oil in a medium-size nonstick frying pan over medium heat.
• 3 add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
• 4 in a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
• 5 in a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
• 6 add milk mixture, cheese and onion mixture to cornmeal mixture.
• 7 stir just until dry ingredients are evenly moistened.
• 8 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.
• 9 let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
• 10 serve warm.