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Jalapeno & Red Pepper Corn Sticks

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      Title: JALAPENO & RED PEPPER CORN STICKS
 Categories: Appetizers, Vegetables
      Yield: 14 Servings
 
           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 &
           Seeded; chopped
      1    Medium red bell pepper;
           Deveined, seeded, chopped
      2 tb Melted butter
 
  **Blue cornmeal is available in Mexican specialty stores and the
  ethnic department of major supermarkets. Blue cornmeal originated in
  Santa Fe, New Mexico, where the dark exotic 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.
 
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