Preheat the oven to 4OO degrees. Grease 14 cast-iron corn stick molds (2 pans, 7 molds each) or an ovenproof 10-inch skillet. Place molds in preheating oven while preparing batter.

In a small skillet, heat the olive oil over medium heat. Add onion and cook over medium-low heat until very tender, about 8 minutes. Stir in corn, jalapenos, and garlic, remove from heat and set aside.

In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt until blended. Cut in shortening until mixture resembles coarse crumbs. Stir in the onion mixture and Cheddar cheese. In a small bowl, whisk together the milk and egg until well blended. Stir into dry ingredients until batter is just blended. Spoon the batter into preheated corn stick molds (batter will fill molds completely). Bake 10 to 15 minutes or until toothpick inserted into the center comes out clean. Cool corn sticks in molds on wire racks for 10 minutes. Remove from molds and serve warm.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking Adapted and Mc formatted by Brenda Adams <adamsfmle@sprintmail.com>