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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jalapeño Cornsticks Recipe

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This recipe for Jalapeño Cornsticks is from Beth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. 1% low-fat milk
1 1/2 tsp. cider vinegar
1/2 c. all-purpose flour
1/2 c. yellow cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg, beaten
2 T. maple syrup
1/3 c. mexicorn, drained
2 T. extra-light olive oil
2 - 3 tsp.finely minced jalapeño with seeds

Directions:
Directions:
1. Heat oven to 425ºF. In a measuring cup combine milk and vinegar; set aside.
2. In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. Make a well in middle; set aside.
3. In a medium bowl, Combine milk with egg, maple syrup, Mexicorn, olive oil and jalapeño. Pour mixture into well and stir until dry ingredients are just moistened and batter is still slightly lumpy.
4. Pour batter into cornstick pan coated with cooking spray, filling each mold about 3/4 full and smoothing surface of batter with a rubber spatula.
5. Bake 15-18 minutes or until tops are light and a toothpick inserted in center comes out clean. Cool in pan on rack 5 minutes. Remove from pan to cool completely.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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