Jalapeno and Red Pepper Corn Sticks
deveined, seeded and chopped
sweet red bell peppers
deveined, seeded, chopped
**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.