2 jalapeno peppers, seeded & chopped
2 cloves garlic, minced
1/3 c. vegetable oil
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1 tbsp. sugar
1 tbsp. chopped fresh cilantro or 1 tsp. dried cilantro
1 lg. egg, lightly beaten
1/2 c. milk
Vegetable cooking spray

Cook jalapeno peppers and garlic in oil in a small saucepan over medium heat, stirring constantly, until tender; set aside.

Combine cornmeal and next 5 ingredients; add jalapeno pepper mixture, egg and milk, stirring until smooth. Coat a cast iron bread stick or corn stick pan with cooking spray; heat in a 425 degree oven for 3 minutes or until hot. Remove pan from oven; spoon batter into pan. Bake at 425 degrees for 15-20 minutes or until lightly browned. Yield: 8 bread sticks or 6 corn sticks.