Blue Corn Skillet Sticks

Name: Blue Corn Skillet Sticks
Ingredients: 8 tablespoons unsalted butter; 8 tablespoons shortening; 4 serrano peppers, seeded and minced; 3 garlic cloves, minced; 1 cup all-purpose flour; 1 1/4 cups blue cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 1/2 teaspoons salt; 3 large eggs; 1 1/4 cups milk, at room temperature; 3 tablespoons fresh cilantro, chopped; 1 tablespoon olive oil, for brushing

13 ingredients

5 steps

Ingredients

8 tablespoons unsalted butter
8 tablespoons shortening
4 serrano peppers, seeded and minced
3 garlic cloves, minced
1 cup all-purpose flour
1 1/4 cups blue cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/4 cups milk, at room temperature
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil, for brushing

Directions

1

Preheat the oven to 400*F.
2

Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
3

Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
4

Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
5

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.