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Jalapeno Red Pepper Corn Sticks Recipe

Jalapeno Red Pepper Corn Sticks recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jalapeno Red Pepper Corn Sticks recipe  PDF


Vegetable oil 1 c Blue cornmeal
1 c All purpose flour
1/2 ts Salt
1 ts Sugar
1 tb Baking powder
2 Eggs
1 c Milk
1 Jalapeno pepper deveined and amp
Seeded chopped 1 Medium red bell pepper
Deveined, seeded, chopped 2 tb Melted butter
Blue cornmeal is available in Me ican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Me ico, where the dark e otic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. 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.

Jalapeno Red Pepper Corn Sticks recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
669 people have voted
Last Reviewed on 2019-07-19



Friday, Jul 19 2019 Download & Print Jalapeno Red Pepper Corn Sticks recipe  PDF   Mexican recipes RSS   Thumsb up

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