Cheddar Jalapeno Corn Sticks
Muy bueno from gourmet!!
Steps
Preheat oven to 425f.
Heat 2 well-seasoned cast-iron corn stick pans in middle of oven for 10 minutes.
Whisk together cornmeal , sugar , baking soda , and salt in a large bowl.
Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar , scallion , jalapeos , and 2t butter , stirring , until just combined.
Remove pans from oven and divide remaining 2 t butter along corn stick molds.
Quickly divide batter among molds and bake until a tester comes out clean and tops are golden , 12 to 15 minutes.
Cool corn sticks in pans 3 to 5 minutes before removing from molds.
Serve warm.
Ingredients
yellow cornmeal, sugar, baking soda, salt, buttermilk, egg, cheddar cheese, scallion, pickled jalapeno pepper, unsalted butter