Cheddar-Jalapeño Corn Sticks

Recipe Ingredients

1 cup	62g / 2.2oz	Yellow cornmeal
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Well-shaken buttermilk
1 cup	198g / 7oz	Egg (large)
4 oz	113g	Coarsely-grated extra-sharp cheddar - (1 cup)
1/4 cup	36g / 1.3oz	Finely-chopped scallion, white/pale green
1 tablespoon	15ml	Finely-chopped drained pickled jalapeños -
4 tablespoons	60ml	Unsalted butter - (1/2 stick) - melted

Recipe Instructions

Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) mold, or a well-seasoned 9-inch cast-iron skillet.

Preheat oven to 425 degrees. Heat pans in middle of oven 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 2 tablespoons butter, stirring, until just combined.

Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. 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.

Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm. Note: If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

This recipe yields 14 corn sticks or 1 (9-inch) loaf of cornbread.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9649) - from the TV FOOD - NETWORK

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