Bacon Pepper Cornbread Sticks

Ingredients:

• 1 tablespoon butter, melted
• 1 clove garlic, minced
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped jalapeno, more or less to taste
• 1 tablespoon fire roasted red pepper, chopped
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1 large egg, beaten
• 1 cup buttermilk
• 1 cup shredded sharp cheese
• 1 tablespoon crumbled cooked smoky bacon
• Oil to brush in pans

Method:

Preheat oven to 425 degrees. Place mini cast iron cornbread stick pans in oven to heat. Over medium heat, saute garlic, green onion and peppers in butter until soft; set aside to cool.

Stir together cornmeal, flour, salt, baking soda, baking powder and sugar. Whisk together beaten egg and buttermilk; add to dry ingredients; stir in peppers and garlic, shredded cheese and bacon.

Remove cornbread stick pans from oven and lightly brush with oil; spoon batter into hot pans. Bake 10-12 minutes or until golden brown.

Notes:

A little kick with a lot of flavor! Mini corncob breadsticks are excellent additions to soups, stews and snacks. Bring on winter meals. Makes approximately 3 dozen mini sticks

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV

Cheesy Corn Creamed Puffs

Ingredients:

• 1/2 cup water
• 1/2 cup butter
• 1 cup cream style corn
• 1 cup flour
• 4 eggs
• 1/4 teaspoon garlic or plain salt
• 1-2 teaspoons snipped fresh chives
• Fresh ground black pepper, to taste
• 1 cup pepper jack cheese
• Toppings of choice* if desired

Method:

Preheat oven to 425 degrees. Line baking sheet with parchment paper; set aside.

Bring to a boil water, butter, corn and salt. Reduce heat, add flour and stir until mixture forms a ball and pulls away from sides of pan. Remove from heat and place in mixing bowl. Cool 5 minutes (to prevent eggs from cooking when added).

Add eggs, one at a time, beating well after each addition; after last egg batter will appear sticky and elastic. Stir in chives, black pepper and 3/4 the cheese. Drop by tablespoon onto prepared baking sheet; sprinkle with remaining cheese. Bake 20-25 minutes in center of oven, until golden brown and puffed. Poke a small hole with a toothpick in the side each puff to allow steam to escape and help prevent puff from collapsing.

Enjoy puffs warm plain, or split and fill with favorite breakfast/brunch/appetizer toppings. Great served with soups and stews.

Notes:

Recipe also called Gougeres, small French cheese pastries very similar to cream puffs. Great little twist to cream puffs; perfect for brunch/lunch and appetizers. Nutrition analysis is for 2 dozen puffs and does not include filling. Makes 30-40 mini puffs or 20-24 larger Filling ideas: Scrambled eggs, ham and cheese with salsa; cream chicken ala king; mushrooms, beef ham; tuna salad; barbecued chicken; soups and stews.