Jalapeño Cornbread Sticks

½ cup yellow cornmeal

2 tsp. baking powder

¼ tsp. salt

3 tbsp. vegetable oil

½ c. sour cream

1 c. creamed corn

1 c. sharp cheddar cheese grated

¼ c. canned mild green chilies, chopped

½ fresh jalapeno, seeded and chopped

Directions:

Preheat oven to 400°.

Butter a 9" square pan or a corn stick mold.

Combine dry ingredients in medium bowl.

In a separate bowl, beat egg lightly.

Add oil, then the sour cream.

Stir in the creamed corn and cheese.

Pour corn mixture into cornmeal mixture.

Add chilies and jalapeno.

Stir until combined.

Turn into buttered baking dish or cornstick mold.

Bake 25 minutes or until golden.

Yield:  6 servings