Cheddar-Jalapeno Corn Sticks
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 tsp
Sugar1 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk (well-shaken)1 large
Egg4 tbsps
Unsalted Butter (melted)Directions:
1
Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5-by 1 1/2-inch) mold, or a well-seasoned 9-inch cast iron skillet
2
Preheat oven to 425 degrees
3
Heat pans in middle of oven 10 minutes
4
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl
5
Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined
6
Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds
7
Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes
8
Cool corn sticks in pans 3 to 5 minutes before removing from molds
9
Serve warm