Blue Corn Skillet Sticks - cooking recipe

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

Preparation

Preheat the oven to 400*F.
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.
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.
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.
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.