Categories: Appetizers, Vegetables 
      Yield: 14 servings 
  
           Vegetable oil 
      1 c  Blue cornmeal** 
      1 c  All-purpose flour 
    1/2 ts Salt 
      1 ts Sugar 
      1 tb Baking powder 
      2    Eggs 
      1 c  Milk 
      1    Jalapeno pepper; deveined & 
           Seeded; chopped 
      1    Medium red bell pepper; 
           Deveined, seeded, chopped 
      2 tb Melted butter 
  
  **Blue cornmeal is available in Mexican specialty stores and the ethnic 
  department of major supermarkets. Blue cornmeal originated in Santa Fe, 
  New Mexico, where the dark exotic corn is a staple. Blue cornmeal is 
  coarser, heavier, and nuttier tasting than yellow cornmeal. One may be 
  substituted for the other quite easily. Using a cast-iron corn or muffin 
  pan produces a delicious crunchy crust. The chile adds bite, while the 
  sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease 
  a corn stick pan with the vegetable oil. In a large bowl, combine the 
  cornmeal, flour, salt, sugar, and baking powder. In a small separate bowl, 
  beat the eggs with the milk. Make a well in the dry ingredients and add 
  the wet ingredients all at once. Stir just to combine, the batter will be 
  lumpy. Gently fold in the peppers and butter. Fill the molds almost to the 
  top with the batter and bake 20 minutes. Serve warm with lots of butter.