Lunch: Jalapeno Corn Stick

In this recipe, three-inch muffin pans may be substituted for corn stick pans; the baking time will remain about the same.

Ingredients

1 1/2 c. yellow cornmeal
1/2 c. masa harina
2 tbsp. all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground white pepper
1 large hot green chile, such as jalapeño
2 tbsp. vegetable shortening
2 1/2 c. boiling water
3 large eggs

Instructions

Heat oven to 400 degrees F. Generously grease 2 corn stick pans. (If only one pan is available, the batter can be baked in 2 batches.)
In large bowl, combine cornmeal, masa harina, flour, baking powder, salt, and white pepper. Add hot green chile and vegetable shortening. Stir in boiling water, mixing until smooth. Set aside 5 minutes to cool slightly.
Meanwhile, in medium-size bowl, with electric mixer on medium speed, beat egg whites until soft peaks form; set aside. With wooden spoon, beat egg yolks into cornmeal mixture until batter is blended. Gently fold beaten whites into cornmeal mixture. Spoon batter into corn stick molds, filling each completely.
Bake 18 to 20 minutes or until lightly browned and firm. Cool on wire rack 5 minutes. Carefully invert pans to remove corn sticks; serve warm.

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