JALAPENO CORN STICKS

"This is a slightly altered version of the "official" Oak Grove corn stick recipe available at the Union Square Greenmarket. Susan Blew uses whole wheat flour, but we prefer the lightness of all-purpose."

3/4 cup yellow cornmeal
3/4 cup flour
1 teaspoon salt
3 tablespoons sugar
2 teaspoons baking powder
3/4 cup milk
2 eggs, lightly beaten
3 tablespoons butter, melted and cooled
2 fresh jalapeno peppers, seeded and minced

Preheat oven to 425 degrees F. Lightly coat 12 cast-iron corn stick molds (or 6 standard muffin tins) with cooking spray.

Combine cornmeal, flour, salt, sugar, and baking powder in a large bowl; set aside.

Whisk together milk, eggs, and butter in a small bowl, then add to dry ingredients, mixing just until smooth. Stir in jalapenos.

Spoon batter into molds and bake until golden, 15-20 minutes. Serve warm.

Makes 1 dozen
Source: Saveur magazine, September/October 1996