Cayenne Corn Bread Sticks

Recipe Ingredients

1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	Unbleached all-purpose flour
1/4 cup	40g / 1.4oz	Dark brown sugar - (firmly packed)
2 1/2 teaspoons	12ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/4 cups	296ml	Buttermilk - (or more) - room temperature
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled
1		Egg
1 cup	146g / 5.1oz	Grated cheddar cheese - (lightly packed) - abt 4 oz

Recipe Instructions

Preheat oven to 425 degrees. Brush cast-iron corn stick molds with vegetable oil and place in oven.

Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl.

Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency.

Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

This recipe yields about 14 corn sticks.

Source:
Bon Appetit, January 1992

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