Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Jalapeño Corn Stix. Cornbread is always the right accompaniment to dried bean dishes. Serve it hot, right out of the oven. Leftovers can be warmed in the microwave nicely. Go south of the border! Jalapeño peppers give these golden stix the right amount of gusto to compliment the creamy cheddar center. 
JALAPEÑO CORN STIX
Ingredients:

1 1/2 cups yellow cornmeal 

1 1/2 cups sifted flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cup skim milk

1/4 cup jalapeños, diced

1 cup sharp cheddar cheese, shredded
Instructions:

Sift dry ingredients into medium-size mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients and stir until just blended. Gently fold in jalapeños and cheddar cheese. Pour into a molded corn stick pan or an 8 by 8-inch pan which has been sprayed with a non-stick spray. Bake in 400° oven for 25-30 minutes or until golden brown. 

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