Blue Corn Sticks by Rathbun's Pastry Chef/Partner   Yield 24 Corn Sticks or 12 Muffins   Equipment: Skillet, Molds   Blue Corn Sticks   1C. All Purpose Flour 1 ¼ C. Blue Cornmeal (Substitute Yellow Cornmeal if Necessary) ¾ tsp. Salt 2T. Sugar 1tsp. Baking Powder 2T. Butter or Oil for Sauté of Vegetables Jalapeno Chilies (Stemmed, Seeded, Minced) Garlic Cloves (Minced) Eggs 8T. Butter (Melted) 8T. Shortening (Melted) 1 ¼ C. Milk (Room Temperature) 3T. Cilantro (Chopped)   Procedure:   Preheat 400*/ Spray Molds Generously Sift together the flour, cornmeal, sugar, salt and baking powder. In a skillet heat the butter or oil and sauté the chilies and garlic over medium heat for two minutes. Set aside. Beat the eggs lightly then add the butter, shortening and milk; mix until combined. Pour the wet mixture into the dry ingredients and mix just until incorporated. Do not over mix. Fold in the chilies, garlic and cilantro. Pour equal amount of batter into prepared molds, and bake until golden brown.     Cornsticks 8-10 minutes. Corn Muffins 12-15 minutes.