Cheddar Jalapeno Corn Sticks
- 1 cup yellow cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup well-shaken buttermilk
- 1 large egg
- 1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
- 1/4 cup finely chopped scallion (white and pale green parts only)
- 1 to 2 tablespoons finely chopped drained pickled jalapenos
- 1/2 stick (1/4 cup) unsalted butter, melted
- Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet
- Put oven rack in middle position and preheat oven to 425F.
- Heat corn-stick pans in oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
- Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapenos (to taste), and 2 tablespoons butter, stirring until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among molds.
- Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
- Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
- Serve warm.
- *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).
yellow cornmeal, sugar, baking soda, salt, wellshaken buttermilk, egg, cheddar, scallion, jalapenos, unsalted butter, castiron
Taken from www.epicurious.com/recipes/food/views/cheddar-jalapeno-corn-sticks-108741 (may not work)