Mexican Cornsticks

You’ll find Mexican cornbread muffins  offered as an alternative to those sweet yellow ones and white-bread rolls in supermarket deli buffets all over Jackson,Mississippi, and likely in any town across the middle South from Austin to Atlanta. I honestly can’t speak for anything north of Nashville or on the Gulf Coast. This recipe makes light, crisp sticks, particularly 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, include chili powder, cumin and black pepper. Pour into a hot, well-oiled corn stick pan and bake in a very hot oven until lightly browned. Allow to cool before turning out of the pan.