Southwest Blue Corn Sticks - cooking recipe

Ingredients

1 cup blue cornmeal, plus
2 tablespoons blue cornmeal
2 tablespoons salad oil
1 medium onion, finely chopped
1 small fresh jalapeno chile, seeded and finely chopped
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 cups low-fat milk
1 egg
1/2 cup monterey jack cheese, shredded

Preparation

Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
Heat oil in a medium-size nonstick frying pan over medium heat.
Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
Add milk mixture, cheese and onion mixture to cornmeal mixture.
Stir just until dry ingredients are evenly moistened.
Spoon batter into pans, filling almost to rims; bake in a 375\u00b0 oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
Serve warm.