Cayenne-Cheddar Cornbread Sticks

Submitted by Kittencalrecipezazz

"The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 14

ingredients

• 1 cup yellow cornmeal
• 1 cup flour
• 1⁄4 cup dark brown sugar, plus
• 1 tablespoon dark brown sugar
• 2 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 14 1⁄2 teaspoons cayenne pepper
• 1 small jalapeno pepper, seeded and finely chopped (optional)
• 1 1⁄4 cups buttermilk
• 1⁄4 cup melted butter, cooled
• 1 large egg
• 1 1⁄4 cups old cheddar cheese

directions

1. Set oven to 425°F.
2. Brush the molds with oil and place into the oven while preparing the batter.
3. Meanwhile in a bowl mix together the first 7 dry ingredients.
4. In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
5. Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
6. Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
7. Bake for about 18-20 minutes or until the corn sticks test done.
8. Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.