Mexican Cornsticks

You’ll find Mexican muffins  offered in supermarket deli buffets all over Jackson,Mississippi, and likely all across the middle South from Austin to Atlanta. I honestly can’t speak for anything north of Memphis or on the Coast. This recipe makes light, crisp sticks, good with a tomato-y soup or stew.

Use the Martha White Buttermilk Mix, and add fresh chopped chilies–hot, mild, or mixed, your preference–whole kernel corn–do NOT use creamed corn–a little chopped, very well-drained tomato, and minced onion. Season with chili powder, cumin, and black pepper. Pour into a hot, well-oiled corn stick pan and bake in a very hot oven until browned. Cool before turning out.

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