Southwest Blue Corn Sticks

1. 1

   Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.

2. 2

   Heat oil in a medium-size nonstick frying pan over medium heat.

3. 3

   Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.

4. 4

   In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.

5. 5

   In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.

6. 6

   Add milk mixture, cheese and onion mixture to cornmeal mixture.

7. 7

   Stir just until dry ingredients are evenly moistened.

8. 8

   Spoon batter into pans, filling almost to rims; bake in a 375u00b0 oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.

9. 9

   Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.