Cheddar-Jalapeno Corn Sticks

Recipe by GinnyP
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 425°F.
  • Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  • Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 T butter along corn stick molds.
  • Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  • Serve warm.
Advertisement