Southwest Blue Corn Sticks

Directions

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 375° 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.