Blue Corn Skillet Sticks

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 8 tablespoons unsalted butter
• 8 tablespoons shortening
• 4 serrano peppers, seeded and minced
• 3 garlic cloves, minced
• 1 cup all-purpose flour
• 1 1/4 cups blue cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 3 large eggs
• 1 1/4 cups milk, at room temperature
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil, for brushing

Recipe

• 1 preheat the oven to 400*f.
• 2 place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. a cast-iron skillet or muffin pan will work as well.
• 3 gently melt the buttter and shortening in a small saucepan over low heat. add the serranos and garlic, and saute for 10 minutes. sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. beat the eggs lightly in a medium bowl. add the serrano mixture and stir in the milk. pour the liquid ingredients into the dry ingredients; beat just until smooth. add the cilantro.
• 4 remove the cast-iron cornstick mold from the oven and brush generously with the oil. reheat the mold for about 2 minutes, then fill with the batter.
• 5 bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.