Jalapeño Corn Sticks

By á-7125

Makes 14 corn sticks

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 jalapeños, stemmed, seeded and diced
• 1 egg, slightly beaten
• 1 cup buttermilk
• 1/4 cup bacon grease, melted, or vegetable oil

Preparation

Step 1

Preheat oven to 450. Lightly grease two cornstick pans.

Mix together cornmeal, flour, baking powder, baking soda, salt and jalapeños. Whisk together the egg, buttermilk, and bacon grease and pour into the dry ingredients. Stire until well combined. The batter will be very thick. Spoon the batter evenly into the cornstick pan, filling each indentation to the rim.

Bake for 15-17 minutes, or unitl the top is lightly brown and an inserted knife comes out clean. If you are baking in a skillet, bake for 15-18 minutes. Serve immediately, as they will dry out after a few hours.