Red and Blue Corn Sticks

• 4 tablespoons butter, melted
• 1 cup red or blue cornmeal
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg

1. Brush 12 iron corn stick molds generously with some of the butter, and set aside.
2. Preheat oven to 425 degrees.
3. In a medium-size bowl combine the cornmeal, flour, sugar, baking powder and salt.
4. In another small bowl whisk together the milk, egg and remaining melted butter.
5. Stir the milk mixture into the cornmeal mixture just until moistened.
6. The mixture will be a bit lumpy.
7. Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes.
8. A toothpick inserted in the center should come out clean.
9. Serve warm.

butter, red, flour, sugar, baking powder, salt, milk, egg

Taken from cooking.nytimes.com/recipes/489 (may not work)