Don't miss another issue…      Subscribe

Jalapeno and Red Pepper Corn Sticks

 

10

Yield

14

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, Low Sodium
 

Ingredients

1 x vegetable oil
*
1 cup cornmeal
blue
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
2 large eggs
1 cup milk
1 each jalapeño pepper
deveined, seeded and chopped
*
1 medium sweet red bell peppers
deveined, seeded, chopped
2 tablespoons butter
melted

Directions

**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets.

Preheat oven to 425 degrees F.

Liberally grease a corn stick pan with the vegetable oil.

In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder.

In a small separate bowl, beat the eggs with the milk.

Make a well in the dry ingredients and add the wet ingredients all at once.

Stir just to combine, the batter will be lumpy.

Gently fold in the peppers and butter.

Fill the molds almost to the top with the batter and bake 20 minutes.

Serve warm with lots of butter.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 10028% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 117mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 18%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed