Ingredients Jump to Instructions ↓

  1. Vegetable oil 1 c Blue cornmeal**

  2. 1 c All-purpose flour

  3. 1/2 ts Salt

  4. 1 ts Sugar

  5. 1 tb Baking powder

  6. 2 Eggs

  7. 1 c Milk

  8. 1 Jalapeno pepper; deveined &

  9. Seeded; chopped 1 Medium red bell pepper;

  10. Deveined, seeded, chopped 2 tb Melted butter

  11. 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

  12. 20 minutes. Serve warm with lots of butter.


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