Guest guest Posted February 25, 2000 Report Share Posted February 25, 2000 =============================================================== TODAY'S TIP: MEXICALI CORNBREAD STICKS This recipe makes a pleasing alternative to standard cornbread. It gains extra flavor and moisture from the corn soup (you can also use creamed corn), and the chilies and cheese give it a Southwestern flair. Makes two dozen. 2 cups cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 10-3/4 ounce can golden corn soup 1 cup buttermilk 2 large eggs 1/3 cup vegetable oil 1 tablespoon chopped green chilies 1-1/2 cups (6 ounces) shredded cheddar cheese Preheat oven to 350 degrees. Combine dry ingredients in a large bowl; make a well in the center. Combine remaining ingredients; add to dry mixture, stirring just until moistened. Heat cast-iron breadstick or corn stick pans in the oven five minutes or until hot. Remove pans from oven and coat with vegetable cooking spray. Spoon batter into hot pans. Bake 15 minutes or until browned. Remove from pans; cool on a wire rack. ------------------------------ Also on TipWorld ------------------------------ --------------- Quote Link to comment Share on other sites More sharing options...
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