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
• 4 ounces 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 (4 tablespoons) 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

1. Preheat oven to 425F.
2. Heat pans in middle of oven 10 minutes.
3. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
4. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.
5. Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds.
6. 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.
7. Cool corn sticks in pans 3 to 5 minutes before removing from molds.
8. Serve warm.

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-104644 (may not work)