Cheddar-Jalapeno Cornsticks

• 1 cup yellow cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup well-shaken buttermilk
• 1 large egg
• 4 ounces (about 1 cup) coarsely grated extra-sharp cheddar
• 1/4 cup finely chopped scallions (both white and pale green parts)
• 1 to 2 tablespoons finely chopped drained pickled jalapenos
• 2 tablespoons (1/4 stick) unsalted butter, melted, plus 2 tablespoons (1/4 stick)
• Special equipment: 2 well-seasoned cast-iron cornstick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast iron skillet

1. Preheat oven to 425 degrees F. Heat pans in middle of oven 10 minutes.
2. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
3. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.
4. Remove pans from oven and divide remaining 2 tablespoons butter among cornstick molds.
5. 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.
6. Cool cornsticks in pans 3 to 5 minutes before removing from molds.
7. Serve warm.
8. Cook's Note: If using a cast iron skillet, pour all of batter into it and bake 15 to 20 minutes.

yellow cornmeal, sugar, baking soda, salt, wellshaken buttermilk, egg, cheddar, scallions, jalapenos, unsalted butter, castiron

Taken from www.foodnetwork.com/recipes/cheddar-jalapeno-cornsticks-recipe.html (may not work)