Mini Pepperoni-Cheddar Corn Sticks
- Preheat oven to 450°F and arrange rack in center. Generously coat 3 cast-iron mini corn-stick pans (seven 1 oz. sticks per pan) with cooking spray. Heat pans in oven while making batter.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl. Add cheese, corn, pepperoni and cilantro; toss until combined well. Whisk together buttermilk, butter and egg in a medium bowl. Pour buttermilk mixture into cornmeal mixture and stir until combined well.
- Carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section. Immediately return to oven.
- Bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes. Using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool. Wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter. Serve warm.