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1 cup yellow cornmeal 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup well-shaken buttermilk 1 large egg 4 ounces coarsely grated extra-sharp cheddar (1 cup) 1/4 cup finely chopped scallion (white and pale green parts only) 1 to 2 tablespoons finely chopped drained pickled jalapeņos 1/2 stick (4 tablespoons) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn stick pans, |
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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, jalapeņos, 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. |