Cheddar-Jalapeño Cornsticks

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 - - (abt 1 cup)
1/4 cup	36g / 1.3oz	Finely-chopped scallions
		= (both white and pale green parts)
1 tablespoon	15ml	Finely-chopped drained pickled jalapeños - - (to 2)
2 tablespoons	30ml	Unsalted butter - (1/4 stick) - melted, plus
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
		Special Equipment
2		Well-seasoned cast-iron cornstick pans,
		Each with 7 (5" by 1 1/2") molds or a
		Well-seasoned 9-inch cast-iron skillet

Recipe Instructions

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 cornstick 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 cornsticks in pans 3 to 5 minutes before removing from molds. Serve warm.

This recipe yields 14 corn sticks.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C37) - from the TV FOOD NETWORK

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