box(es) (8½-ounce) Jiffy corn muffin mix
cup(s) creamed corn
ounce(s) (about ¾ cup) pepper Jack, grated
tablespoon(s) unsalted butter, melted; plus more butter for serving
Preheat oven to 425 degrees F. Set 2 cast-iron cornbread-stick pans (see Note) in the top-third of oven until hot, about 15 minutes. Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not over mix. Carefully remove pans from oven and brush each cornbread-stick mold with butter. Fill each mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, 12 to 15 minutes. Remove pans from oven and, using a sharp knife, release sticks. Serve warm with additional butter.