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Fog City Diner Cookbook

Fog City Diner Cookbook

by Cindy Pawlcyn (Ten Speed Press, 1993)

I love it when people recommend books to me, especially if they're titles I never would have come across by myself. The Fog City Diner is a case in point, and I have one of my twitter followers to thank for it. He particularly recommended the Jalapeno Corn Stix, and that's why it's the recipe reprinted here! My bakeware collection is bizarre enough to include some cast iron moulds in the shape of ears of corn but regular muffin tins, with paper cases in them, should be fine according to the author.

Jalapeno Corn Stix

This recipe started out as corn muffins, but I've found that baking the dough in corn stick molds gives the bread a great crispy texture. You can buy cast-iron molds in hardware stores, but you have to season them before you use them for the first time.  Oil the molds and put them in a 400-degree oven for 1 hour.

These corn sticks go well with chili, hot dogs, soups, chicken, fried fish, and anything barbecued.  For a milder corn stick, substitute red bell pepper for the jalapeno.

Makes about 16 corn sticks or 12 medium-sized muffins

 

INGREDIENTS:

Dry Ingredients

  • 3/4 cup yellow or white cornmeal
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 cup grated Tillamook cheese, or sharp or medium cheddar cheese
  • 2 teaspoons finely diced, roasted, and seeded jalapeno chiles (or 2 mounded tablespoons diced and seeded red bell pepper)
  • 1 scallion, finely minced
  • 1/2 cup fresh corn kernels (1 medium ear of corn)
  • 3 tablespoons chopped cilantro

Liquid Ingredients

  • 1 cup buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 tablespoon peanut oil

 

METHOD:

  1. Preheat the oven to 400 degrees, and heat the corn stick molds. In a large bowl, mix together all the dry ingredients including the cheese, jalapenos, scallion, corn, and cilantro.  
  2. in a seperate bowl, whisk together the buttermilk, butter, and eggs, and then slowly stir in the dry ingredients with a wooden spoon, just until moistened.
  3. Remove the hot molds from the oven and lightly brush them with the peanut oil.  Fill the molds three-fourths full using a ladle, wooden spoon, or a pastry bag without a nozzle. Bake 20 to 25 mintes or until the edges are golden and a toothpick comes out clean.
  4. To make muffins, grease muffin tins or line them with paper cups. Fill them three-fourths full and bake as for corn sticks.